CONTROLS AND ANALYSES
Hygienic security is the fundamental prerequisite for the quality of any food. Ovopel Group’s Quality Control, from January of '97, has adopted the HACCP (certified ISO 9002) system which allows connection to a single conductor wire all of the interventions made on the entire food chain to best explain the experiences of several years of activity and to coordinate them toward greater hygienic and quality assurance. The inspections of fresh eggs direct their attention in particular to the following profiles.
Organoelectric
- Freshness
- Appearance (consistency of the shell, compactness and color of the yolk, compactness and clarity of the albumen, odour etc.)
Hygienic and Sanitary - Microbiological exam with research on:
- Total bacterial content
- Coliforms
- Staphilococcus Aureus
- Salmonella
Disclosure of inhibitor substances:
- Chloramphenicol
- Furans
- Nicarbazin
- Sulphochinoxaleine
- Methylchloride
- Pindolol
Chemical-physical characteristics
The inspections are done directly in the internal laboratory, and put each batch of eggs under analysis as it comes in. Monthly, inspections are done by an external laboratory, to monitor the efficiency of the internal analyses. To such inspections are added those regularly performed by the local health inspectors, either at the various farms, or each month, at the packing centres.
The farms enrolled in the specific National Rolls for deep litter hens and for the production of eggs with the date of laying on the shell are also inspected monthly by the Inspectorate for the repression of Fraud (Ispettorato per la repressione delle Frodi).
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