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Food Safety and Quality:
Santo Santaniello’s Commitment
Santo Santaniello, a leading company in the processing and selection of nuts and food products, places food safety at the heart of its production process. Every stage, from the receipt of raw materials to the packaging of the finished product, undergoes strict quality controls, fully complying with European and international regulations on hygiene and food safety.
Raw Material Storage in Controlled Environments
Raw materials that pass the acceptance checks — including physical, chemical, and microbiological tests — are stored in automated cold storage warehouses with controlled temperature and humidity. This advanced storage management ensures maximum freshness and product integrity, minimises the risk of contamination, and preserves the original organoleptic characteristics.
Automated Selection and Quality Control of Finished Products
Santo Santaniello employs the most advanced automated selection technologies to ensure the highest quality of finished products. The systems used include:
- Near-infrared (NIR) hyperspectral sensors, capable of identifying contaminants not visible to the naked eye;
- Sorters with SWIR and full-colour multi-frequency technology, ensuring comprehensive visual inspection;
- X-ray detection systems and metal detectors, essential for identifying both metallic and non-metallic foreign objects.
Thanks to these technologies, the company guarantees the absence of visual defects and contamination, safeguarding consumer safety.
For Santo Santaniello, food safety is not merely a regulatory requirement, but a core company mission. Through investments in cutting-edge technologies, meticulous controls, and a fully certified supply chain, the company ensures safe, thoroughly inspected products of the highest quality, in full compliance with the most stringent international standards.
Killing Step and Quality Controls Throughout the Production Line
In the roasting process, Santo Santaniello has implemented a certified killing step, validated in collaboration with Merieux NutriSciences and supervised by technicians recognised by the Almond Board of California. This step is essential to eliminate potential pathogens and ensure a microbiologically safe product.
The company also has an in-house laboratory for physical, chemical, and organoleptic analyses on both raw materials and finished products. In addition, it collaborates with accredited external laboratories to maintain the highest standards of hygiene and food safety.
Environmental Monitoring and Hygiene in Production Areas
To ensure a safe production environment, the company has implemented a continuous environmental monitoring system, which includes:
- ATP bioluminescence technology for instant verification of surface sanitation;
- Environmental swabs sent to accredited external laboratories for the detection of pathogens and contaminants.
These measures allow constant monitoring of environmental hygiene, helping to prevent cross-contamination and safeguard the consumer.
Quality Certifications and Supplier Code of Conduct
Santo Santaniello’s commitment to quality and food safety is demonstrated by leading international certifications:
- BRC (British Retail Consortium) and IFS (International Featured Standards);
- Product certifications: Organic, Halal, Kosher.
In addition, the company adopts a strict Supplier Code of Conduct, which requires:
- Compliance with contractual specifications;
- Provision of up-to-date analytical documentation;
- Assurance of traceability and safety of raw materials.
