In order to guarantee its customers hygiene and security, Miccio developed an efficient internal control according to the Italian law D.Lgs. 155/1997, also known as HACCP. The Hazard Analysis and Critical Control Point (HACCP) system adopted by Miccio is a systematic approach to the identification, assessment of risk and control of biological, chemical and physical hazards associated with the whole production process. After the product is processed, Miccio ensures that food reaches the consumers in peak condition, preserving the integrity, safety and quality of products throughout the stages of transport, storage, distribution and retail sale.