Tips from the Chef

Tips from the Chef

News CALZONE with La Pizza +1 dough

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News SWEET FOCACCIA with La Pizza +1 dough

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News FRIED GNOCCO DOUGH PUFFS with La Pizza +1 dough

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News

News

News BRC and IFS: top certifications!

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News CIBUS CONNECT 2017

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News MADE 2017

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Press office

Press office

News Word's longest Pizza +1: the video.

Over 1.5 km of real Italian taste, in two minutes.

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News Guinness Record for the longest pizza in the world

The record comes back to Italy: the national and international press release

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News La Pizza+ 1 at PLMA in Amsterdam 2013

An authentic Italian product

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ISO 22000:2005

This regulation defines a single worldwide standard used for establishing corporate process control systems.

ISO 22000 was published on September 1st 2005. La Pizza + 1, which received the certification in June 2007, was one of the first Italian companies to achieve this goal, and to this date is one of a small group of companies excelling in the area of food safety management.

The starting point of ISO 22000 is management of the food processing chain and of the information and audits along the supply chain.

ISO 22000 requirements are applicable to all the operators in the chain who wish to implement an efficient food safety management system by increasing the management of those points in the chain that are more likely to cause health and hygiene problems. Therefore an organization operating within the ISO 22000 system constitutes a point of excellence in the processing chain and inevitably becomes an agent of change and improvement for those points in the chain that have not yet reached high levels of food safety.

Basically the standard aims to achieve the following goals:

  • guarantee that production takes place in a safe and assured manner, in full compliance with the HACCP principles of the Codex Alimentarius
  • communication within the production chain – management of information to and from the Organization for hygiene safety
  • analysis of risks for the consumer and identification of the measures and audits in rigorous application of the HACCP method
  • definition of prerequisite efficient programmes – basic and transversal activities aimed at hygiene safety, which vary according to the stage in the production chain that is being audited (e.g. rat/other disinfestation, water management, training, cleaning, etc.). These activities must be carried out in any food industry, whatever product is produced.