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ISO 22000 is the standardization of Food Safety: its aim is to link the different international standards concerning food safety. It is referred to everyone involved in the food chain, not only producers but also suppliers of the agro-food industry.

HACCP is the most common way to identify hazards and dangers associated with the hygiene of food production and preparation processes and establishes fair procedures that, especially in shops and food industries (legally binding), could be integrated to UNI 10854 Self Hygienic Management System based on HACCP' s methods.

CONTROLLED SUPPLY CHAIN Is a certification where the traceability of the product is guaranteed and registered throughout all the steps of the production: UNI 10939

LABELLING: Verification of compulsory actions: illustration of misleading advertising; declaration of allergens, license to use additives, sweeteners and colorants

PACKAGING: Packing boxes must be suitable for contact with food to ensure care and to prevent the products and its organoleptic characteristics from changing

ORGANIC: Production system that gives priority to the human health and the environment where he lives; it is based on “no use” of chemical properties and OGM.

PROTECTED PRODUCT:  PDO: Protected Designation of Origin, PGI: Protected Geographical Indication, TSG:Traditional Speciality Guaranteed

VOLUNTARY PRODUCT: Certification that confirms the respect of established requirements, declared in a technical document or chosen by the producer.

BRS, IFS, Global GAP: Its application is an essential requirement to export products in Countries which have such rules.

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