Haccp

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When the Legislative Decree D.L. 155/’97 came into force, every food producer had to adopt an hygiene self control system.

BRESCIALAT chose, developed and implemented the HACCP (Hazard Analysis & Critical Control Point) in its premises since July 1997.

The self control system, as result of a careful staff engagement, identifies hazard factors in every step of the manufacturing process (Hazard Analysis). Such factors may lead to those problems which affect the consumer’s health directly.The hazardous procedures of the manufacturing process are steadily detected, to avert the danger of any hygienic or health problems (Critical Control Point).

The implementation of this control system, together with the co-operation with our local Veterinary Service ASL, has allowed BRESCIALAT to achieve a very ahigh level of hygiene for the whole range of its dairy products. This turns to a significant advantage to the final consumer.

We have no intention to show you what controls are effected, and how often they are made everyday: we may risk to annoy you with incomprehensible initials and figures!! Anyway, the consumer has the right to ask further information; our quality service staff is always at your disposition to answer to your questions (you may contact us by phone to the number 0039-030-7009878, by fax to 0039-030-7009860, or by E-mail to our address emilio.vizzardi@brescialat.it.