We pay particular attention to the selection of the raw materials used in production, both in terms of quality and safety. Careful supplier selection is an essential prerequisite for ensuring the quality of our products.
At our in-house Quality Control Laboratory, before the fish enters production, we are able to carry out the main analyses required by law, as well as those considered essential to guarantee the quality and safety of the finished product. These include, in particular, tests for heavy metals, such as mercury, and histamine, used to assess the freshness of the fish.
We also pay close attention to the quality of the oil we use, particularly extra virgin olive oil, and are able to carry out the main analyses required for its characterisation.
We have recently acquired the equipment required to carry out DNA analysis on fish in order to identify the species present in certain semi-finished products used in production. This helps ensure that the information subsequently provided on the labels of the finished products is accurate, in accordance with the principles of food-fraud prevention.
The external laboratories used by the Company for tests that are not carried out in-house are accredited to ISO/IEC 17025.
The in-house Quality Control Laboratory coordinates and/or carries out all the control activities required to ensure that production activities are performed correctly:
product and commercial checks ensure compliance with the information declared on the labels concerning weight and the raw materials used. We also pay close attention to the organoleptic characteristics of the raw material during processing, particularly its colour and any defects, as well as the odour and texture of the fish.
hygiene, health and safety checks enable us to verify compliance with the established operating procedures and the company’s HACCP plan. They also enable us to ensure the hygiene of the production process at all times, as well as the traceability and tracking of the raw materials used to make the products and of the primary packaging materials, together with the shelf life of the finished product.
Safety checks also involve the use of X-ray scanners to reduce the likelihood of foreign bodies being detected in the product to an acceptable level.
We constantly monitor the storage temperature of the fish, the temperature of the raw materials being processed, and the cooking and sterilisation processes. This enables us to guarantee the end consumer a product with clearly defined characteristics, whose quality is easily recognisable and appreciated even by the most discerning palates.
Finally, the in-house Quality Control Laboratory carries out the checks required before the product is released for sale. This ensures that consumers find a safe product on the shelves of their favourite supermarket, with the organoleptic characteristics and quality they have come to appreciate over the years.
The checks carried out are qualitative (organoleptic characteristics such as the product’s odour, taste, texture and appearance), commercial and product-compliance checks (weights and conformity with the labelling), microbiological (product stability) and physicochemical (salt concentration, pH and histamine levels).
For the finished product, whenever support from external testing laboratories is required, the Company uses laboratories accredited to ISO/IEC 17025.
Where external testing laboratories are required, the Company gives preference to laboratories accredited to ISO/IEC 17025.
