Sustainability Report FY 2021

128 We manage as if we were guardians We preserve value through regeneration Methodological notes Annex We grow by sharing We respect our history through sustainable innovation Consumer focus and the quality of our products are two values that are inextricably linked as consumer satisfaction depends on product qua- lity, viewed from the organoleptic and food sa- fety perspective. Ensuring consumer health and safety is the underlying principle on which our quality management system is based, which has always concentrated on continuous improve- ment and raising standards. As set out in the European directive 33 , our pro- cessing and preservation processes are based on the Hazard Analysis and Critical Control Points (HACCP) system, a set of procedures and recom- mendations aimed at ensuring the health and safety of products, which are also stated in the HACCP Handbook, which is revised and checked at least once a year. Ruffino S.r.l. also operates according to the requi- rements set out in the voluntary International Food Standard (IFS) - we implemented the 6.1 version of the Food part -, which aims to ensure observance of food safety and quality as well as the legal standards that regulate the sector, and is certified by the ISO 9001 Quality Management System, aimed at continuous improvement. In FY 2021 125 hours of specific HACCP trining given We produce and distribute wine from our estates, in addition to wine purchased from third party suppliers; we also draw on the expertise and pro- fessionalism of some suppliers for the production and bottling of certain products (e.g. Grappa, Ver- mouth, Amaro, Prosecco, Moscato d’Asti). Regardless of the supply provenance of the sup- ply, the control plan, which aims to ensure pro- duct safety and quality, is extremely strict and structured. It encompasses the entire process, from the vineyard to the bottle, also including the dry goods (e.g. corks, capsules, boxes, bott- les). The checks are primarily analytical and are conducted by our internal laboratory, while also calling on the support of external bodies and consultants. To this end, a Vendor Matrix is being drawn up to evaluate suppliers. More informa- tion is available in the “Supply chain” section in this chapter, in the “Towards the implementation of a Vendor Rating system” paragraph. The Quality Team, which is responsible for pro- duct quality and hygiene, is currently made up of 6 people, 3 of whom work in the laboratory and 3 are focused on process and dry goods control. Product quality and safety are guaranteed throu- ghout the production process due to a robust and continuous control plan, which runs from vine growth to bottling and distribution. To this end, two new professional figures were added in the last twelve months: one in the Quality Team de- dicated to the control of the bottling line and a crossover role who is responsible for amending and implementing the procedures adopted by operators in the production department. The procedures describe the macro-processes of the management system, including quality controls during bottling, instructions for operating ma- chinery and deep cleaning procedures. 33 Regulation (CE) No. 852/2004 of the European Parliament and Council on the Hygiene of Food Products, 2004. Product quality and safety