Production chain

RISK IDENTIFICATION

Mediterranean Trade S.r.l. is committed to ensuring customer satisfaction and maintaining the highest standards of food safety. For this reason, every stage of the production process is subject to continuous monitoring.

Production staff undergoes intensive training to identify and analyse potential physical, chemical or biological hazards that could compromise product safety. Training is focused on implementing effective preventive measures to eliminate or reduce risks within acceptable levels.

Determination of CCPs (Critical Control Points)

The objective of the diagram adopted internally by Mediterranean Trade S.r.l. is responsible for identifying Critical Control Points (CCPs) and associated process steps where targeted control can be applied. This control is designed to prevent, eliminate or reduce to an acceptable level any risks that could compromise the safety of the final product.

Production chain

The flow chart is checked weekly by the control team directly on site. The production cycle runs in a constantly operating mode, from Monday to Friday, following a daily operating routine. Production varies according to the available order portfolio.

The workflow remains unchanged if, during inspections, no discrepancies are found compared to what was previously defined in the diagram.

Production phases

Mediterranean Trade S.r.l. has replaced the previous management based on traditional die-cutting with a completely innovative machining process, therefore eliminating the onerous and unnecessary plant costs required for each measure.

This innovation has also led to a substantial reduction in production start-up times, delivery
times and the risk of contact contamination.