QUALITY  CONTROL AND GLUTEN FREE CERTIFICATION

Certifications and authorizations

Molino di Ferro SpA is a "authorized factory" by the Ministry of Health, as provided by the Legislative Decree of 27 January 1992 111 (and subsequent amendments).

 

Article 10 provides that the production and packaging of gluten-free products must be made in "factories authorized" by the Ministry of Health. The same rule provides that only food produced in establishments licensed and subject to the notification procedure may label on the packaging the words "gluten-free diet product" (Article 4).

 

Granting use of the mark "Spiga Barrata" issued by the SBS in cooperation with the Italian Celiac Association (AIC). Our products are GMO-free as per EC Regulation No. 1829 of 2003 and 1830.

In the process of being certified company for BRC, IFS, ISO 9001.

In each box a lot number is indicated to have always monitored the batches tracking card and batches packaging production.

Our HACCP system provides and implements regular analytical checks. "EVERY OPERATOR IN PRODUCTION  RECEIVES THE MANUAL: This manual has been prepared in compliance with the Decree Law No. 155/97 and HACCP international standards *.

* HACCP (Hazard Analysis and Critical Control Points) is a system of health and hygiene self-control  that every operator in the manufacturing sector must implement in order to evaluate hazards and risks and to establish control measures to prevent the onset of health problems and and protect the consumers.

Sanitary hygienic rules within 
Molino di Ferro establishment

Molino di Ferro is very scrupulous in avoiding any contamination within the establishment, this is why the company follows a rigorous system of self-control to prevent any risk of contamination of the product.

Anyone inside Molino di Ferro factories, company personnel or outside visitors, must comply with strict rules of hygiene and behavior, including the wearing of disposable hats and shirts before entering production areas, the prohibition of eating, drinking or smoking in production areas, the prohibition to touch raw materials, semi-finished and finished products, etc..

Signs of this type are displayed in various places within the company:

-CAUTION- TO AVOID POTENTIAL CONTAMINATION FROM GLUTEN:

REMEMBER THAT:

- Each of us can be cause of contamination, everyone must be  is responsible for the health of many people;

- It doesn’t take much to contaminate food, even a crumb of bread (20 ppm), avoid it is simple and depends on our behavior;

- Avoid eating bread, crackers, pastries .. during breaks in which you produce gluten-free foods, but if you can not do without try to take the normal good hygiene practices and clean up the clothes before returning to work.

WE RELY ON YOU FOR OFFERING THE MAXIMUM SECURITY FOR ALL CONSUMERS.