The Presidency of the Cantina di Venosa Scarl, in accordance with the Board of Directors, all the members and the executive personnel, believes that the adoption of a correct Management and Monitoring Policy for the Food Safety is important in order to protect the consumer and to ensure an effective management of the business relations.
The company’s primary objective is the food safety and the compliance with the food hygiene regulations in force, with the wine provisions and with the production regulations. This objective can be reached through a regular checking of the compliance with the legal requirements and a timely amendment of the company standards according to the said requirements.
The food safety policy is implemented through a traceability system and the application of the HACCP methodology, with the involvement of all the in-house staff and anyone taking part in the organisation and also through the adoption of a management system in compliance with the following international voluntary norms:
- UNI EN ISO 22000: 2005
- BRC Food Standard 5
- IFS Versione Agosto 2007
In order to ensure a high standard of the product offered, the maximum punctuality in delivery, the timeliness in providing post-sale customer service assistance, The Cantina di Venosa believes is appropriate to maintain a good relationship of cooperation and information with their customers.
According to the President, this policy will also improve the productivity with an optimum use of the available resources and he undertakes to guarantee the development of the following aspects:
- Keeping an effective communication among the various levels and functions of the organisation and among the suppliers, in order to monitor them and extend to them the food safety objectives, to make sure that they have the food safety requisites; -
- Regularly review the HACCP System applied to the winemaking process and the bottling, to be able to identify the hazards and define the precautionary measures and the monitoring activities and to verify the effectiveness of the self-checking procedures also through analytical controls on the final product; -
- Motivating the company staff through meeting points between the individual objectives and the company ones; -
- Plan long-life learning activities and refreshing courses as well as information campaigns at all levels; -
- Ensure a general high level of quality and comply with the DOC and IGT quality assurance labels; -
- Implement the best resources in terms of means and of skilled, motivated and trained workers;
- - Find new specialised external human resources with specific skills to support the in-house staff, in order to complete the staff responsible for the food safety.
Furthermore:
- - Continual improvement of the internal structure in order to ensure environment protection and the health and safety of the workers;
- - Customer satisfaction;
- - Boost the company image on the market;
- - Consolidation of the existing markets and opening new ones;
- - Keeping the management system certifications in compliance with the voluntary regulations, and with the food safety policy.
In order to maintain and monitor the above mentioned objectives, an ‘Objectives Plan’ will be drafted each year. It will represent a document establishing the personnel responsible, the parameters for the measurability and the objectives that the Cantina wants to achieve. The plan will be revised two times during the year to verify the state and the achievement of the objectives and to plan new ones and therefore, implement the continual improvement.
Venosa, 16/09/2008
Here are certified on food safety
