Alpina Savoie - "Q.S.E. Quality Safety Environment, an ambitious programme"

Quality, Safety, Environment : certifications to match up to ALPINA Savoie requirement.

Q.S.E. Quality Safety Environment,

an ambitious programme

In its quest for impeccable quality, ALPINA Savoie has an integrated Quality Control laboratory, which intervenes systematically at every stage of the production process, from receipt of raw materials to dispatch of the finished product.

Food health and safety are priorities which are subject to specific, complex and strict regulation. ALPINA Savoie is committed to observing all these standards, and applies an HACCP process which takes the form of analytical, hygiene and conformity controls, carried out at regular intervals by an independent body.

Certification – proof of our way of thinking

• ISO 14001 certification, which sets targets for:
- renewable energy used in drying the pasta
- control of waste in water/air
- control of noise pollution at production sites
- dynamic involvement in local environmental protection.

• ISO 9001 certification awarded to ALPINA Savoie’s production sites is testament to their quality and the company’s desire for continuous improvement.

• IFS (International Food Standard) Certification
This certification guarantees the quality standards of products and services demanded by the biggest names in the French distribution market.

Quality Control

- Systematic controls
on the production
process

- Metal detectors

- Hooding of all
production lines

Laboratory Checks

- Monitoring raw mate-
  rials: durum wheat
  (protein, gluten etc.),
  semolina (yellow co-
  lour, ash count, gra-
  nulometry etc.)

- Packaging checks

- Verifying the finished
product meets the
specification

Major dates in the history of ALPINA Savoie

Expertise of the semolina and pasta maker

Market-led product offering