The Qualitative Analysis

The Qualitative Analyzes are carried out in our Quality Control Laboratory with CE certified equipment by a pool of experts directed by Dr. Cannillo for each phase of the production process, from the acceptance of raw materials to the packaging of finished products, all in compliance. Community directives and our HACCP self-control plan.


The community directive 43\93\EEC "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the enactment of the regulations No. 852/2004/ CE of the European Parliament and of the Council on food hygiene (which repealed the Directive 93/43/CE) and number.853/2004/CE of the European Parliament and of the Council on the hygiene of foodstuffs from animal origin, allows you to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.

 


Filiere logico produttive

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


Quantitative Analysis

The Quantitative Analysis, carried out specifically on our products by external laboratories to protect consumers in the reliability of the data obtained without the risk of tampering of the same, are essential to the health of consumers and to ensure that the product complies with the standards for effectiveness and security declared.


The analysis carried out on the products of Erbenobili, following the annual plan for analysis developed and prepared by Dott. Cannillo are used to determine parameters such as:


  • Bacterial charge

  • Molds

  • Yeasts

  • Concentrations of various active ingredients.

All these analyzes are carried out naturally by following methods and procedures ISO 4833\91 for the detection of the Bacterial charge total, ISO 7954\88 for the identification of any concentrations of molds, ISO 7954\88 for the identification of any concentrations of Yeasts and finally the Chromatographic Methods in identifying the concentrations of active ingredients.


The analysis are carried out at time 0 with constant temperature and humidity and to time 1 with temperature and humidity brought to critical values.