Parisella's Ice Cream
On obtaining the Project HELIX funding, Parisella's Ice Cream requested assistance from the Food Technology Centre in reaching the SALSA accreditation. However, following an approach by the National Trust at Bodnant Gardens, it was deemed more beneficial to change to the STS food safety standards and certifications, which would be more appropriate for their new client.
BACKGROUND
Parisella's Ice Cream has been making ice cream in North Wales for over sixty years. They produce their award winning ice creams and sorbets in their factory in the centre of Conwy, and own two ice cream parlours, one in Conwy and another in Llandudno. They also sell their produce wholesale and own a mobile unit.
Back in 2017 Parisella's decided they wanted to obtain the SALSA accreditation to assist with their business growth and future development. They approached the Food Technology Centre and were advised about Project HELIX and the funding available.
SUPPORT RECEIVED FROM FOOD TECHNOLOGY CENTRE
On obtaining the Project HELIX funding, Parisella's Ice Cream requested assistance from the Food Technology Centre in reaching the SALSA accreditation. However, following an approach by the National Trust at Bodnant Gardens, it was deemed more beneficial to change to the STS food safety standards and certifications, which would be more appropriate for their new client.
The Food Technology Centre assisted with the audit and ensured their paperwork was up to date. The team also carried out extensive knowledge transfer in food safety standards with internal audits, and also helped with the company's HACCP plan ensuring all necessary policies were in place.
After starting the process in April 2019, the accreditation was awarded in July 2019.
BENEFITS OF THE SUPPORT
With Project HELIX funding and the assistance of the Food Technology Group, Parisella's Ice Cream was able to meet vital accreditation standards to grow the business and sell their produce further afield, including with their new client, the National Trust at Bodnant Gardens.
Having gained STS accreditation and developed their production processes, the company is now in a much stronger position to access new markets including fully meeting their existing clients' needs.
Tony Parisella, Parisella's Ice Cream Director stated,
Our Food Technologist from the Food Technology Centre was our guide and mentor throughout the whole process. Her help was invaluable with the audit by helping us rewrite food standards, documenting each food process step, ensuring policies are in place for maintenance, pest control, suppliers approval and equipment management to name but a few. Gaining the new accreditation has opened many doors for us, leading to increased sales opportunities with bigger firms and leading to new contracts. We now have 90 active accounts across North Wales, which has seen a real growth in production and sales. I believe this is all down to the help from the Food Technology Centre on becoming STS accredited, and the funding from Project HELIX. We can now demonstrate to clients and customers that we consistently reach the STS Food Safety Standard and we take the required steps to protect our business and our products.
