Product Safety and Quality Assurance
All products are bottled and prepared for shipping/storage prior to import by FLG. Once received by FLG, the products are stored according to regulations set by the DOP certification governing body. To further assure buyers and consumers of the quality and safety of our products, FLG follows the HACCP based approach to food safety.
The rules to be followed with regard to hygiene, occupational safety, environmental protection, hazard identification, evaluation of critical control points, traceability and quality assurance are aimed at achieving overall quality in order to assure buyers and consumers of the safety (wholesomeness) of the products and to provide quality assurance. The areas that are affected and inspected for health hazard identification, analysis and control are mill or factory location, buildings and facilities, premises, staff hygiene, responsibilities (recording of inspections), delivery of raw materials, fruit storage and placement, leaf removal and fruit washing, olive or other product crushing, mixing of products, solid-liquid separation, liquid-liquid separation, decanting and grading prior to warehouse storage, in-mill storage and handling, filtration prior to packing for sale, and bottling.
Certifications – DOP / IGP
Protected Geographical status is a legal framework defined in European union law to protect the names of regional foods. The law ensures that only products genuinely originated in that region are allowed in commerce identified as such. The purpose of the law is to protect the reputation of the regional foods, promote rural and agricultural activity, help producers obtain a premium price for their authentic products, and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavor. Products with protected designations of origin have to follow strict safety and quality protocols to obtain the certifications.
All of FLG’s products are manufactured following the rigid standards required to obtain this and other quality designations.
The IGP (Protected Geographic Indication) certification is related to the product’s quality and geographical typicality.
IGP certification is granted only if at least one of the production stages is carried out within a particular geographic area. Unlike the DOP certification attesting that the entire production is conducted within a certain area, the IGP certification can be applied to those products for which only a part of the production has been carried out within a certain area, as this certification emphasizes the production techniques applied. In this case, the tools used, the production methods handed down from generation to generation and the production times are considered a guarantee of authenticity for each traditional product.
To obtain a DOP or IGP certification, regional food producers have to follow a quality production and certification process under the control of an Italian body which has received the authorization to provide DOP and IGP certifications by the Italian Minister of Agriculture. Obtaining the certification is just the start. Producers will be subject to periodic reviews and assessments that aim to guarantee that the highest level of quality and safety is preserved.
Certifications and audit/inspection completion certificates will be provided upon request.