To strengthen its position in a highly competitive market and to provide a product that never fails to meet customer requirements, FELSINEO S.p.A. considers Quality Assurance and Food Safety, Environmental issues and Occupational Health and Safety key and strategic management issues, as well as the ongoing improvement and increased effectiveness of the quality, food safety, environment and health and safety management system.
The management sets objectives, commitments, and responsibilities, and deploys adequate resources to achieve these objectives.
Management has set out to achieve the following general objectives:
• Increase the operating quality of organisational processes as part of a long-term plan to continuously improve quality, food safety, customer service as well as to reduce waste.
• Improve training and raise awareness of personnel.
• Put the maximum effort into fulfilling legal requirements regarding the environment, food safety, and occupational health and safety.
• Improve environmental management issues (reduce waste generated, cut consumption of energy and resources, prevent undesirable impact on the environment).
• Prevent accidents, injury, and professional illness caused by the job being performed.
• Continuously improve the health and safety conditions of all people working for Felsineo, promoting their participation and involvement in the ongoing commitment to eliminate, prevent and reduce residual risks in the workplace.
• Not to receive complaints from local authorities and/or customers regarding food safety or environmental issues.
• Assure and maintain a constantly up-to-date supply of food safety information relating specifically to our product and which may be useful to the entire food supply chain (from the manufacturer to the consumer).
To work
• With transparency in internal and external communication.
• With much care and attention in our dealings with customers.
• Seeking to fully involve all interested parties.
• Continuing to focus on producing mortadella using only natural ingredients and/or not containing genetically modified organisms.
• Continuing to make sure all mortadellas produced are suitable for the gluten-intolerant, i.e. in gluten free diets.
• Keeping constantly up to date on any new pathogenic microorganisms emerging (e.g. 9CFR 430 for Listeria).
The management is committed to assuring the Quality, Food Safety, Environmental and Occupational Health and Safety Policy is:
- Signed by the Management and Representative of the Management thereby making it official company policy.
- Communicated to everyone.
- Understood through training meetings, discussions and explanatory sessions.
- Implemented then checked through audits.
- Supported by measurable quality, environment, and health and safety objectives.
- Updated through management reviews.
- Made available to anyone requesting to see it.
The management translates general objectives into specific objectives and programmes which are regularly documented and reviewed.
