A path of quality all the way to the plate
hrough a precise and targeted control plan, from the raw material through the various stages of processing to the finished product, we ensure that buffalo mozzarella meets the most stringent health and safety standards to ensure consumer food safety. It is the task of quality control to ensure product traceability along the entire production chain, from raw materials to the packaged product and to organise and monitor the training of production personnel in good manufacturing practice and food safety.
The company's goal is to achieve the highest quality by making widespread use, at all levels of the organization, of procedures to manage risk analysis at every technological stage, thus ensuring observance of the regulations on food safety. Over the years the company has expanded and diversified into new types of markets. It has thus had the need to analyze the concept of "Quality Systems" which have the goal of providing safe products that maintain their organoleptic qualities and provide healthy and nutritious food. Starting by implementing the detailed and rigorous HACCP procedures and then ISO 9001:2008 Certification, which of a more organisational nature, it went on to obtain specific certifications. In particular, in 2008, the company has achieved BRC and IFS Certification, both of great international importance. To these were also added Halal Certification and the ethical Sedex Smeta 4 Pillars. These Certifications prevent also the risk of the mixing with cow’s milk, which nutrinional features are lower. La Contadina, in fact, works only buffalo milk, preventing so accidental mixing during the production process.