The quality of products

The definition of quality is not, nor can be, unequivocal , as is now known that it must be defined with respect to the ability of a given good or service to satisfy the needs , expressed or latent , consumers and / or customers.

Given the strong sensitivity of final consumers, in particular with respect to certain of the qualitative characteristics , qualtiy farinellathere is a very special consideration with respect to food : think of the nutritional content of food and health , in addition to the best-known aspects of hygiene and health safety , just to name a few examples .

This is because , over time , the company has significantly increased its demands for quality agriculture under the profile.

• Food , demanding more and more to produce foods with positive characteristics ;

• social , applying the new concepts of multifunctionality;

• the environment , providing for the rational use and development of natural resources .

In this context , the quality of the food product , the request by the consumer, can be declined in a number of modes , summarized in the five senses:

• Senses ( organoleptic quality ) : taste , taste, smell , sight;

• Service ( quality industrial – commercial ) : preparation, packaging , storage, etc. . ;

• Security ( health quality ) : food hygiene, absence of harmful substances ;

• Health ( such as health ) : dietary and nutritional characteristics ;

• History ( as typical) : area of ​​production, agricultural product, composition, methods of manufacture, etc. . ; these elements are related to the origin of the product, You can appreciate that , in terms of added value, through a clear and adequate mandatory labeling of foods ( fresh and processed) .

The health quality (food safety ) It is guaranteed by law and by an adequate system of controls. It is now governed by a variety of standard , under which the principles of HACCP ( Hazard Analysis and Critical Control Point) certainly play an important role . Its certificate of compliance , if any , is configured as a real mandatory certification . The principles of HACCP have been introduced in Europe first with the 43/93/CEE Directive (implemented in Italy by Legislative Decree Legislative Decree 155/97 ) , which required the application of HACCP to all operators in the food industry, and then replaced with the EC Reg 852/2004 , which entered into force on 01.01.2006 , that art. 5 par. 3 clarifies that apply to food business operators involved in the early stages of production, processing and distribution of food after primary production. Consequently, in the Legislative Decree 193/ 07 is repealed definitamente the Legislative Decree no. 155/97 and are decreed the penalties for non-compliance to the EC Reg 852 /04 .

The demands of authenticity, tradition , habit of consumers , the legislature responded with the enactment of the Community Regulations concerning products Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) , Traditional Speciality Guaranteed (TSG) , and with reference to wines, ‡ quality wines produced in specified regions ( in Italian DOC, DOCG and IGT wines , which now fall anchessi between the PDO and PGI after the amendment of the wine CMO Ce Reg 479/2008 ) .

Questions of environmental protection and sustainable development , from the market, you Ë answered with the introduction of organic production system , which is also defined by a specific EU regulation , and partly with integrated production (IP ), although defined , for now, on the basis of very different disciplines in the context of both national and European level.

With the introduction of PDO and PGI products and production from organic farming have created quality labels ‡ î regulated , in which the producer access to voluntary choice , but for which the regulatory criteria of reference and procedures for assessing the compliance / certification are defined by mandatory rules . These certificates are issued by regulated bodies specially authorized by the competent authority.

As part of product certification , special importance is the so-called certification of traceability that is configured , in fact, as the certification process , which ensures the traceability of food at all stages of the production process from farm to fork and ì is also carried out by competent third party Certification Bodies .

Complementing and integration of forms, ˘ more or less direct , quality assurance ‡ (certification) of agro-food products mentioned above, are well established , albeit in varying degrees, also indirect forms of insurance , as represented by certification systems management , which also are of considerable importance for agricultural production and agro-food industry in general, such as certification of quality management system (QMS) (regulated by the UNI EN ISO 9001:2008 ) .

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