Quality Policy

L’Arc en Ciel Soc. Agr. Coop has implemented a quality policy that considers:

Food safety, quality, legality, and authenticity of products
Customer focus
Food safety culture
Sustainability
ARC EN CIEL, aware of the importance of applying quality techniques within the company, has implemented its Self-Monitoring Management System in compliance with the IFS Food 8 and ISO 22000:2018 standards to enhance product safety and legality standards, strengthen the company’s image in international markets, and improve internal quality.

The company’s goal is to consolidate the loyalty-oriented environment already recognized by our customers.
Achieving this goal requires the commitment of all personnel, as quality and safety are essential objectives in the work of each employee in our company.

The specific objectives, defined by the company’s management and to be achieved through the Self-Monitoring Management System, focus on the following areas:

Optimizing supplier relationships, particularly by fostering the growth of Italian producers and increasing the number of suppliers. This aims to establish a supply system that ensures reliable service over time, maintaining consistency in supply characteristics, adherence to delivery times and methods, and, more generally, achieving quality and business development objectives.

Actively involving personnel, following ethical principles, in the implementation of the Quality and Safety policy. This includes spreading awareness of quality objectives, food safety, worker safety and health, and the programs designed to achieve these goals. The company is committed to continuously enhancing employee competence, efficiency, and effectiveness by:
a. Defining, understanding, and controlling production processes
b. Planning and managing appropriate training and updates
c. Introducing new resources where necessary and strengthening relationships with existing staff

Investing in and improving company facilities by restoring historical buildings rather than constructing new ones, thus reducing urban expansion and environmental impact.

Ensuring constant technological updates of plants, equipment, and production facilities through appropriate investment policies, while adhering to environmental sustainability criteria.

Meeting customer requirements and proactively suggesting improvements.

Continuously improving product and process quality, including transportation.

Providing customers with microbiologically compliant products, ensuring hygiene and product safety through preventive systems and critical process control methods. The company guarantees compliance with all legal and safety requirements while maintaining responsibility for consumer health.

Strengthening the company’s position in national and international markets, prioritizing organic agriculture-based products that reflect Italian food culture and tradition. At the same time, ARC EN CIEL ensures compliance with the highest control and product safety standards through the application of a self-monitoring system based on HACCP principles.

Continuously improving production processes and the overall effectiveness of the Quality and Safety Management System.

Maintaining an internal traceability system to ensure the availability of product-related information.

Additionally, ARC EN CIEL promotes a Quality Culture within the organization through:

Training and education activities on the applicable requirements of the UNI EN ISO 22000:2018 standard and the IFS Food 8 standard, ensuring full implementation of the Food Safety and Quality Management System documentation.
Encouraging teamwork and employee engagement in company activities so that staff recognize their role in ensuring food safety.
Continuous communication on work progress, ensuring all personnel are aware of the importance of business processes.
Promoting and sharing the company’s vision, values, strategies, and objectives with all staff.
Employee involvement in critical analyses that help the company enhance its proactive approach to potential issues or opportunities in the food sector.
Engaging employees at all levels in information sharing, training, communication, discussions, proposals, awareness, and quality and food safety improvement reviews.
Management …………………24/01/2025