INDUSTRIAL
CUSTOMERS
THE FRENCH COUSCOUS INDUSTRIAL
MARKET
 |
FERICO is
the first supplier of French couscous grain industrialists
packagers or transformers with 11 000 tonnes sold in
2005. |
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THE 3 PILLARS OF FERICO’S INDUSTRIAL POLICY
THE QUALITY
CONTROL OF THE PRODUCT
Self-checking by operators :
> Control of process piloting,
Moisture, Black spots, Weight, metals detectors, Waterproofness
packaging, Marking…
Control in quality laboratory :
> Moisture, Ash
contents, Blowing, Density, Granulometry, Black spots,
culinary Quality…
Monitoring plan on the following criteria :
> Nitrogenized
matters, fatty Acidity, microbiological Characteristics,
Contaminants (mycotoxins, heavy metals, pesticides),
energy Value.
CONTROL OF THE
FOOD SAFETY
This organization lays
on :
Preventive actions
> eliminate potential
risks.
Operational means
> ensure the
control of the risks.
A written documentary system
> ensure the
control of potentially risky process.
Monitoring actions
> make sure
those means are implemented and effective.
A regular update of the various conditions.
A permanent staff awareness about
hygiene.
THE
MANAGEMENT SYSTEM
An organisational
approach oriented towards the continuous performances
improvement and the customer satisfaction lays on the
identification of
:
> The
keys activities of the company.
> The main
internal and external customers of each activity.
> Interactions between
the various activities.
> In the way in
which the processes influence the results.
CONTROL AND TRACEABILITY OF THE
DIE DURUM WHEAT
AT THE STOCKING DURUM WHEAT ORGANIZATIONS LEVEL
Reference: health specifications set
up between stocking organisations and semolina manufacturers
(definition of controls to be realized, recommendations
of the cultivation methods, practice of stocking and
conservation of corn, dispatching conditions, identification
of the deliveries, documentation and transport). Each
organization is audited once per annum since July 1998.
Traceability is ensured by the recording at reception
of the batch and the stocking place wrote on the BL, then by the recording
of the transfers.
AT THE GROUP’S SEMOLINA FACTORIES LEVEL
Reference: HACCP approach on each site according to
the recommendation of the Codex Alimentarius.
The traceability is ensured by the recording at reception
of the BL, and by the durum wheat and semolina silos movements.
AT THE FERICO LEVEL
Reference: HACCP approach on both sites. IFS Certification of
the Vitrolles’ site since September 1st, 2005.
The traceability is ensured by the recording at reception
of the BL, by the semolina and couscous silos movements, and then by the
labelling of the finished goods whatever its packaging (bag, big bag or
cistern)..
|
Filling
of durum the wheat semolina silos |
Find out all our recipes on our website : www.couscous-ferrero.com |
