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Providing Quality means correctly identifying people's expectations and satisfying those expectations (product-service-information).
In relation to the specific sector in which Barilla operates, “providing Quality” has the fundamental objective of providing safe, excellent-tasting products that contribute towards a nutritionally balanced diet.
The capacity to generate Quality depends on the excellence of the Barilla management system, in turn founded on the quality of personnel, on company values and suitable operating methods.
Barilla is also committed to following the evolution of food Quality and Safety themes in order to be able to anticipate new developments and take advantage of further opportunities to improve quality.
The product (content and packaging) is the most tangible response to peoples' expectations and has the basic characteristics of safety, flavour and nutrition.
A prerequisite of any food product is the guarantee of safety for the health of the people that consume it. For this reason it is indispensable, during the design stage, to develop products that are intrinsically safe and to systematically ensure protection against contamination risks arising from raw materials, packaging materials, manufacturing and distribution systems and processes (from farm to fork). In the event that Research is not able to provide exhaustive responses to certain types of risks, because they are not yet fully known, Barilla adopts the principle of “precaution”.
In relation to:
- Chemical, microbiological, biological and particle-sized contaminants: the product, in addition to complying with applicable legislation, must conform to additional and/or more restrictive internal requirements that may be defined in accordance with specific company objectives.
- Allergens: this theme imposes product design, supplier selection and process management criteria able to contain the risk of cross contamination. The product, in any case, must clearly show on the label every allergenic substance it contains.
- GM: the product must be made from non-GM ingredients that do not contain GM substances and do not derive from GM substances.
the product must be perceived as being in excellent condition at the moment of consumption, and at the same time, it should contribute to the adoption of the healthy nutritionally-balanced diet.
The use of natural ingredients should also be favoured, or where this is not possible for technical reasons, naturally extracted ingredients; the use of additives is therefore limited to cases where the benefits to the product and its consumers are beyond doubt.
These must ensure that products comply with the specified requirements in a continuous manner and must minimise the risk of product contamination. To this end, hygiene standards and hygiene management systems must be established during the design stage for new plants.
The technologies employed must go as far as possible to protect the integrity, naturalness and nutritional properties of the ingredients.
This must guarantee the integrity of the flavour, nutritional properties and safety of the product throughout its life cycle, under the recommended and reasonably foreseeable methods of use.
The packaging, in addition to that stipulated by applicable legislation, must provide the consumer with clear and transparent information on nutritional value, product life and product storage and use instructions. It should also provide suggestions that people can use to guide their dietary habits.
Aspects relating to use advantages such as the following should also be considered during the design stage: easy opening, shelf and display stacking, closure after partial use.
The ingredients and packaging must comply with applicable legislation and must not constitute a risk for the products. To this end it is essential to perform a risk assessment of each supply chain to favour those that present the lowest risk.
Ingredients and packaging materials must be supplied by approved, certified, checked and periodically evaluated suppliers.
The technical specifications for manufacture, end product and delivery - starting with those required for product safety - must be defined for each element in collaboration with the supplier.
Each supply must be suitably certified by the supplier, and checked in accordance with defined plans during the reception stage.
Barilla pursues a policy of effective integration with suppliers, based on a clear and transparent relationship, with the aim of satisfying its requirements of reliability and guarantee of supply.
With regards to its suppliers, Barilla is committed to:
- Stimulating them to implement actions to improve process management in order to achieve excellence;
- Motivating them by channelling their knowledge and entrepreneurship to pursue technological innovation and cost optimisation;
- Informing them of Barilla's requirements and specific requests in a clear and transparent manner and providing feedback on the criteria and evaluation of their supply and reliability.
Barilla guarantees people the right to be listened to and to be informed with clarity and transparency. In this sense it offers easily accessible channels of communication with the guarantee of prompt replies on every theme related to the product offer: ingredients, packaging materials, manufacturing processes, end products and any pathologies connected with food consumption.
Listening to people is an important opportunity for Barilla: the reports we receive are in fact distributed throughout the company and used to improve products and services in order to respond to Customer's expectations as best as possible.
The Quality Assurance and Food Safety Unit has the role of defining aims, organization, competences, systems, operative mechanisms and indicators enabling to ensure food safety and quality of products launched into the market.