Certified quality
La Nuova Tradizione specialises in the supply of products for ice cream parlours and pastry shops, both its own production and those of well-known Italian brands, such as Cgi Flavors or Vergani 1881.
Dealing with food products, the law requires numerous certifications: in this section you can find out about our certifications and what they cover.
HACCP – UNI 10854:1999 cert. no 55244
HACCP (Hazard Analysis Critical Control Points) is a method for analysing hazards and identifying critical control points (CCPs) within a food production process.
This certification provides a systematic approach to ensuring food safety and requires the food business manager to ensure that the preparation, processing, manufacture, packaging, storage, transport, distribution, handling, sale or supply, including the serving of food, is carried out in a hygienic manner.
The UNI 10854:1999 standard is the reference normative document at national level for the implementation of a management system for self-control based on the HACCP method.
This methodology is the most widely used today to assess risks and hazards related to the hygienic safety of products and processes and to establish appropriate control measures. It allows the preventive approach to hazard management to be used to control production processes within a more complex management system, such as the Quality System.
UNI EN ISO 9001:2015 cert. no 55243
HACCP (Hazard Analysis Critical Control Points) is a method for analysing hazards and identifying critical control points (CCPs) within a food production process.
This certification provides a systematic approach to ensuring food safety and requires the food business manager to ensure that the preparation, processing, manufacture, packaging, storage, transport, distribution, handling, sale or supply, including the serving of food, is carried out in a hygienic manner.
The UNI 10854:1999 standard is the reference normative document at national level for the implementation of a management system for self-control based on the HACCP method.
This methodology is the most widely used today to assess risks and hazards related to the hygienic safety of products and processes and to establish appropriate control measures. It allows the preventive approach to hazard management to be used to control production processes within a more complex management system, such as the Quality System.
Halal
'Halal' is an Arabic word meaning 'lawful', 'permitted'.
HACCP (Hazard Analysis Critical Control Points) is a method for analysing hazards and identifying critical control points (CCPs) within a food production process.
This certification provides a systematic approach to ensuring food safety and requires the food business manager to ensure that the preparation, processing, manufacture, packaging, storage, transport, distribution, handling, sale or supply, including the serving of food, is carried out in a hygienic manner.
The UNI 10854:1999 standard is the reference normative document at national level for the implementation of a management system for self-control based on the HACCP method.
This methodology is the most widely used today to assess risks and hazards related to the hygienic safety of products and processes and to establish appropriate control measures. It allows the preventive approach to hazard management to be used to control production processes within a more complex management system, such as the Quality System.
Request further information on our certifications
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Via dell'Artigianato 27
36075 Montecchio Maggiore (VI), Italy
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