The Qualitative Analysis is carried out within our Quality Control Laboratory with equipment CE certified by a group of experts headed by Dott. Cannillo for each stage of the production process, from the acceptance of raw materials to packaging of finished products, all in accordance with the Community directives and to our HACCP self-control plan.
The Community Directive 43\93\ CEE "FOOD HYGIENE" implemented in Italy with Decree No. 155 dated 26 of May 1997 and then replaced with the enactment of the regulations No. 852/2004/ CE of the European Parliament and of the Council on food hygiene (which repealed the Directive 93/43/CE) and number.853/2004/CE of the European Parliament and of the Council on the hygiene of foodstuffs from animal origin, allows you to create and carry out a self-control of all the companies production stages based on the methods of the HACCP principles (hazard Analysis and Control Point) with the aim of identifying any potential hazards at their severity and frequency by applying our self- control procedures at those critical points.
Purpose of the manual for self-control is to describe and define the objectives of quality and hygiene that Erbenobili intends to pursue, describing the hygiene standards to be followed, describing and documenting the criteria the responsibilities and operating procedures to ensure control of the sanitary environmental conditions, of the working process, of the personnel, of the materials and of the product to prevent any risk to the consumers health and to ensure that the product was conformed to what was declared.
The environment and the environmental air
The environments and laboratories where you carry out various production steps are fitted with special flooring made from special industrial paints, washable and divided from other appropriate settings through booth passages.
The air environment is subject to air conditioning treatments, filtering and sanitizing systems with recirculation air filters and anti-salmonella that allow direct control over sanitation, temperature and humidity, always kept at constant levels. It is provided a daily recording of weekly temperatures and humidity taking into account that the parameters are of 21 ° C with a humidity of 30-40% and a oscillation of 30%. It is specified that our products do not require any particular thermo-hygrometric conditions.
The purposes of managing the hygiene practices, the operations carried out within the company Erbenobili can be grouped into three distinct lines, homogeneous within their internal regarding risks, controls and management problems.
The lines are identified as follows:
1 chain - Food supplements fluids
2 chain - Food supplements granules
3 chain - Food supplements in tablet
4 chain - Food supplements in capsules
For each production phase of these supply chains - from acceptance of raw materials to the storage of finished products in stock – They have been defined the risks for the consumers health and related measures to be taken in order to ensure the absolute continuous quality of the product.