FOOD SAFETY is the fundamental pre-requisite on which Inalca JBS Spa’s production
is founded.
The collaboration of highly specialised food workers at an international
level has allowed Inalca JBS Spa to develop, over the course of decades, the most
modern and advanced hygiene techniques with regard to its manufacturing
processes, as well as risk control and prevention within the food production
environment.
The safety of its products is the result of a highly complex network of measures
implemented at all stages of the production process. These measures as a
whole can be generally defined as a SELF-CHECK PLAN which, according to
the most modern criteria, is implemented through actions of a “general”
and “special” type, developed in an integrated manner within the normal
production activities.
“GENERAL” TYPE MEASURES are those regulations imposed by the
company, which apply to all working areas and which include the hygiene of
the workers, working areas, equipment, processes and products, as well as the
verification actions carried out to apply these regulations. The aim of these
measures is to define that which is necessary to ensure the maintenance and
control of suitable hygienic conditions for the operating personnel, processes,
products, environments and equipment.
“SPECIAL” TYPE MEASURES: HACCP PLAN, defined for each type of
production process, aimed at the identification, evaluation and control of
specific dangers of a biological, chemical and physical nature, important for
the food safety of the products according to the HACCP principles detailed in
the Codex Alimentarius (Hazard Analysis and Critical Control Point – Analysis
of the Dangers and Critical Control Points).
The aim of the HACCP plan is to identify the critical control points within each
working process, in other words those actions necessary for the prevention,
elimination or reduction of significant dangers for food safety to an acceptable
level. The Inalca JBS Spa system therefore ensures an extremely high level of guarantee
in terms of food safety, maintaining constant protection through a staff of
highly specialised technicians who operate daily on all manufacturing lines
in all plants.
The company policy involves standardisation of the control and management
processes relating to the food safety procedures in all Inalca JBS Spa plants; thanks to
this common regulation Inalca JBS Spa is able to develop the resources dedicated to
its own control systems to the best possible degree. Conveyed to the consumer in verbal form only.
