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INDUSTRIAL CUSTOMERS
THE FRENCH COUSCOUS INDUSTRIAL MARKET
Conditionnement Industriel FERICO is the first supplier of French couscous grain industrialists packagers or transformers with 11 000 tonnes sold in 2005. 1

THE 3 PILLARS OF FERICO’S INDUSTRIAL POLICY

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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.
 
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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.


 
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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
 
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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.
 

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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.
 

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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)..
 
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Filling of durum the wheat semolina silos

Find out all our recipes on our website : www.couscous-ferrero.com
 
Contact - Création du site : Pigment Libre