Food Safety
Your customer's wellbeing is your responsibility,
take a closer look at what you put in your gelato.
Like all food products, the quality of what you sell may jeopardize the health of those who eat your gelato. Many people talk about tastiness, but very few talk about safety in food. Nevertheless for you it's fundamental to be thoroughly familiar with the ingredients you choose, how and where they are produced. To taste good is just insufficient, they also must be healthy. Therefore, to prepare a gelato that's 100% safe is not an option, it is your duty.
Ask your suppliers to reveal all their secrets.
he best way to find out exactly what your supplier offers is to go directly to the factory and see for yourself, the quality of the raw materials and the environment. We suggest you do this above all with those who propose the lowest prices, in order to understand on what you are saving. The cost of a product, in fact, is based on the choice of high quality raw materials and the respect of regulations and procedures for food safety. Mistrust those who are not willing to open their doors as they may have something to hide. You have every the right to expect transparency.
Our doors are always open, because we work in total transparency, without any mysteries.
Come and visit us, you can see for yourself every phase of production, control the quality of the raw materials and ask all the questions you feel necessary. We will be very happy to answer you. We are waiting for you whenever you wish to visit, even without an appointment!
Our working environment reflects what we intend for food safety. A theory that we have transformed into strict regulations and attached to the wall in each department. By doing this those who work with us or come to visit us, will know exactly what we clean how often and with which products.
We have set rules for daily, weekly and monthly hygiene. We register everything we do on a form that is carefully filed and available for review. But that’s not all. To be certain of the cleanliness of our laboratories , each head of department and HACCP supervisor carries out a daily checkup ,whilst those in charge of quality control verify on a weekly basis that the procedures we have set have been respected.

Do you know any other suppliers as careful as this?
Our employees regularly attend training courses concerning personal hygiene in the place of work. Everyone has a strict procedure to be followed in all departments, from the most obvious to those more specific (keep the uniform clean, it’s absolutely forbidden to taste and to touch the products, gloves and face masks must be used always, sanitize hands and the sole of shoes each time you enter a department). Even though each employee respects with attention each of these rules, we submit our products to microbiological tests within reliable external laboratories every month. How many other companies have the same fixation for hygiene?
We like to be surrounded by happy and sympathetic people but when we choose a supplier what counts most for us is the quality and precision of his work.
Before starting a new business relationship, we ask the supplier to send us supplier specifications, containing: Declaration of absence of GMO products in the raw materials, List of allergens, certificate of compliance with HACCP standards, product specification sheet, subscription to the MEC3 ethical code, samples of what we wish to purchase in order to carry out quality control tests. We also constantly monitor the performance of the suppliers that work with us through internal audits and the preparation of technical documents to keep under control the chemical-physical, organoleptic and microbiological characteristics of the products that we purchase.
CONTROL OF RAW MATERIALS: we evaluate and analyze the quality of all the raw materials that are delivered to us. Each control is registered in a digital archive in order to have detailed records and to intervene promptly if any product happens to be non-conforming. By doing this we are able to judge all of our suppliers from time to time, awarding them with a score. Those that obtain a critical result are disregarded, whilst those that demonstrate low performance are subject to stricter controls.

How do the others choose their suppliers?