| | | | | | | A passion for Quality |  |  | | | | To create Quality means to satisfy our customers' immediate needs and to try to understand their potential ones.
That's why SOAVEGEL is aware of its deep responsibility regarding consumers' satisfaction and well-being. |
| Certificates |  1996 - Community Authorization by the Ministry of Health.
1997 - Application of the principles introduced by the D.L.155/97 concerning sanitary practice (HACCP).
1999 - Achievement of the quality system according to the rules UNI ISO 9002.
2002 - Environmental certificate ISO 14000.
2003 - VISION 2000 certificate.
2005
- ISO
14001:2004 certificate.
2009 - UNI EN ISO
22000:2005 BRC Global Standard - IFS International Food Standard certificate. |
| | Processing equipment | | The "White Room" | All rooms are equipped with air-quality controlling-systems using quality 10.000, special fabric-diffusion filtering plants.
The system guarantees the microbiologic control of the processing equipment through the complete control of temperature, humidity, filtering and over-pressure conditions.
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 The manufacturing rooms are equipped with: - anti-acid resin floor specific for food-industry use;
- isothermal panels with protective film specific for food-industry use;
- inoxidizable skirting boards specific for food-industry.
| | | | Packing equipment | With its innovative technological structures, SOAVEGEL boasts the strictest production standard in the food-processing field.
Packing equipment |  | | Weight Control |  | | Metal Detector |
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| Quality Control and R&D Offices | | Control activities | | They concern: | - qualitative (organoleptic, chemical, chemical-physical, microbiological) control of raw materials, packages, subsidiary materials, etc.;
- processing control through the HACCP system;
- staff-training and control;
- continuous control of sanitation;
- qualitative control of filtered waters used in the process;
- each production lot is subjected to careful microbiological, chemical and chemical-physical testings in order to check its conformity to the required production standards.
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| | Research and development activities | | All products are improved in the R&D laboratory, where experienced chefs cooperate in designing new recipes. A careful market research allows to spot new trends in the consumers' tastes without losing sight of the local gastronomic tradition. |
| | You can ask for the product analyses and the HACCP handbook or You can send any question by filling in our form. |
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