Quality and certifications
The objectives which are continually pursued by Molino Dallagiovanna to maintain its quality standards are the following:
- Supplier Management: careful selection of suppliers and strict controls on incoming goods have the main objective of guaranteeing that only raw materials which comply with safety and hygiene standards can enter the company's manufacturing process.
- Staff Training: by providing training for all operators within the facility, it is possible to achieve increasingly-ambitious product safety objectives, as well as targets regarding workplace safety, the environment and social responsibility.
- Fully-monitored production process: implementation of HACCP Food Safety Program to identify, analyse and check food safety hazards in compliance with Reg. EC 852/2004 and guarantee of Traceability in compliance with Reg. EC 178/2002 to reduce potential risks for consumers.
- Legislative Updates: keeping constantly up-to-date with current laws enables us to activate efficient preventative measures to improve the management of the production process and be able to always guarantee products on the market which comply with high hygiene and health standards, meet new consumer requests and respect the environment and ensure work place safety.
The Company prioritises its clients and their right to make informed decisions for their satisfaction and safety, and for this reason it has introduced an Allergen Policy which deals in particular with the possible presence of soy in its products.
To report anything in relation to ethics and the environment please email us at: email@example.com.
ISO 9001/UNI EN ISO 9001:2008
Da Quality has always been at the heart of Molino Dallagiovanna's attention to detail and continual quest for development as it endlessly strives for excellence. Since 2000, the organisation of the company has included a certified Quality Management System which complies with requirements of the ISO 9001 standard.
The central theme in its Policy is Food Safety combined with creating products which respond to the needs and protocols put forward by the client, to always ensure their maximum possible satisfaction and loyalty. In order to maintain the focus on its clients, the company goes to great lengths to monitor and analyse its day-to-day performance.
Molino Dallagiovanna has demonstrated its awareness and up-to-date knowledge of market trends to face modern-day challenges and be competitive. Thanks to this attitude, in 2006 it received a certificate of compliance with Regulation (EC) N. 834/2007 on Organic production and labelling of organic products. Since then, all of the stages of the production line have been monitored by the Control Consortium for Organic Products (CCPB), guaranteeing only Italian origin raw materials and providing meticulous control of each stage of production.
Supply Chain Traceability
As with its approach to Organic Production, the company is proud to be able to offer a "zero-mile" flour made by milling grains exclusively from the Piacenza area: since 2007 the whole production process, from field to final product, has conformed to the requirements of Agricultural Supply Chain Traceability (UNI EN ISO 22005:2008).
Kosher means fit, appropriate and correct. It is the core of the Jewish law regarding which food products can be consumed and how they must be prepared: the Bible therefore provides the foundations of the dietary laws which define what is and is not Kosher.
In the modern era of today, consumers are increasingly aware about good eating habits and following diets, an approach which can often be summed up as the use of simple ingredients and rediscovering the past.
In order to respond to demand, above all from foreign markets, Molino Dallagiovanna has demonstrated its sensitivity by obtaining the Kosher Parve Certification for its flours and semolina products, also drawing closer to the vegan diet by attesting the absence of milk and meat derivatives in its production process.
IFS FOOD, GLOBAL STANDARD FOR FOOD SAFETY – BRC, ISO 22000
In the extremely complex current domain of distribution chains, there is increasing demand from consumers and authorities to guarantee quality and food safety. The BRC (British Retail Consortium) and IFS (International Food Standard) models are voluntary and international; they are in line with common principles and have the objective of harmonising the various standards adopted by large-scale retailers in Europe.
Molino Dallagiovanna, through its proactive approach to food safety, has decided to implement these models, first and foremost to be able to communicate transparency and trust to consumers, to have maximum control of internal processes and to minimise risk, but also to have access to markets around the world and to be able to extend its range of clients.
Standard ISO 22000 is a tool to develop the food safety system envisaged by standards BRC and IFS.
CORPORATE SOCIAL RESPONSIBILITY: SA8000, ISO 14001, OH&SAS 18001
Corporate social responsibility is definitely a topic for which new economic dynamics that concern both global and local competition are being developed. The SA (Social Accountability) 8000 standard, an international standard issued in 1997 by US body SAI, identifies 9 requirements aimed at increasing the competitiveness of those organisations that voluntarily provide a guarantee that their production chain and cycle are ethical.
One of the 9 requirements concerns safety in the workplace, which is why the company has implemented a Management System that complies with the OH&SAS (Occupational Health and Safety Assessment Series) issued by the BSI (British Standard Institution) in 1999. Its purpose is to certify the voluntary application of the system that enables a suitable monitoring of the safety and health of workers as well as the respect of mandatory standards.
Respecting mandatory safety standards means also respecting environmental standards, the company has therefore developed and certified the ISO 14001 system with the creation of an Environmental Management System, which has the purpose of dynamically and periodically managing environmental risk with continuous improvements.
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