McGarlet has always operated in a sustainable and responsible manner throughout the supply chain from an ethical, environmental and social point of view.

Respect for the environment and workers in producing countries, guaranteed by strict observance of international protocols and acquired quality certifications, are in fact essential factors in the start-up and maintenance of cultural and commercial exchanges in the exotic fruit and vegetable sector.

The selection of suppliers that collaborate with McGarlet therefore occurs through inspection visits to ascertain compliance with the GLOBAL GAP and GRASP certifications.

What do these acronyms stand for?

 

GLOBAL GAP is an independent certification for good agricultural practices (G.A.P. Good Agricultural Practice). This standard concerns:

- Food safety and traceability

- Environment (including biodiversity)

- Health, safety and well-being of workers

 

It also includes integrated crop management (ICM), integrated pest control (IPC), quality management system (QMS) and risk analysis and critical control points (HACCP).

This certification helps producers meet the criteria accepted throughout Europe for food safety, sustainable production methods, the well-being of operators and animals and the responsible use of water.

 

GRASP (acronym of GLOBAL GAP Risk Assessment on Social Practice) is a voluntary standard developed to integrate the Global Gap Certification and which evaluates the company for social aspetcs, in particular as regards specific aspects of health, safety and well-being of workers.

In addition to the commitment required of suppliers, stringent quality parameters are also requested and promoted within all the sectors of our company.

 

For this reason McGarlet business processes strictly comply with the following standards:

 

HACCP (acronym from English Hazard Analysis and Critical Control Points)

Set of procedures aimed at guaranteeing the wholesomeness of food, based on prevention rather than analysis of the finished product.

 

IFS (International Food Standard)

Model that provides for checks relating to standards for work environments, for the product, for the process and workers, in addition to the existence of appropriate specifications for raw materials (including packaging materials) and for finished products.

 

BIO

Activation of the procedure for obtaining certification.