Quality has always been an important arena for determining the strategies to be adopted for the development of the productive system, strengthen the competitiveness of enterprises and promote the growth of consumption is not detached from the aspects of safety and health protection.

The approach to certification in the agro-food sector is characterized by the specifi cities of the question to be answered, from the market in general and the consumer in the end.

In the specific case of the food industry there is a result: the safety of the product for consumption. The care of this fundamental requirement, which gives it a strategic importance to the sanitary aspects in a business setting, it is achievable thanks to scientific knowledge and technological applications that only a logic “industrial” has been able to develop.