Food safety: HPP makes the difference

Veroni has in being a hygienic-sanitary safety self-control plan not only for its production but also for the work environment, the staff and the delivery service of the customers. This allows identification and monitoring of any critical points in the production process according to the HACCP approach. Moreover, Veroni wants to offer an additional guarantee of the safety and quality of its products.


Therefore, for its production of mortadella, dry-cured ham, cooked ham, coppa and pancetta, it has also decided to comply with the stringent international voluntary standards IFS (International Food Standard) and BRC (British Retail consortium), which cover all hygiene-sanitary aspects in food production. An independent certification body shall ensure that regular inspections are carried out to verify that the company meets the standards.

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