Certifications and Quality

Brizio keeps faith with the tradition, taken on as an indispensable point more than 80 years ago, in the conviction that only experience, passion, commitment and close and continuous collaboration among all operators can lead to excellence, in the name of a fundamental principle: Quality of cured meats first of all.
By virtue of this, the company has always pursued this goal within the production chain, in particular:

in the strict selection of raw materials;

This coherent, structured organization, capable of always maintaining high production standards, has allowed us to obtain the following authorization: CE certification IT 1056 L.

Salumificio Brizio | Sicurezza alimentare

Food Security

Food Safety, Environment and Energy Policy

The document summarizes the Brizio charcuterie company's policy not only in terms of food safety, but also in terms of controlling energy consumption and containing the so-called environmental footprint through the achievement of numerous certifications.

It also outlines the principles that inspire Brizio's philosophy and primary objectives, such as the preservation of traditional and established knowledge, on the one hand, and technological evolution that allows safety standards to be maintained, on the other.

Finally, the document lists the cornerstones on which the company bases a proper relationship of transparency to the customer, as well as the guidelines on which internal communication, information transfer and control of work phases are based for functional, profitable and safe management of the flow of production processes.

Click on the image to download the document.

Salumificio Brizio | Politica della Sicurezza Alimentare, dell'Ambiente e dell'Energia

Salumificio Brizio | Certificazione FSSC 22000

FSCC 22000 - Company Procedures

Selecting the best raw materials, processing methods, production and storage technologies for cured meats, as well as the hygiene and health controls of the entire production process, are verified by the DNV: this allows Brizio to receive one of the most complex certifications, the FSCC 22000, based on a standard approved by the Global Food Safety Initiative (GFSI).
The certificate is issued by DNV following careful checks on the company's procedures, as well as strict inspections on the premises where products are produced, packaged and shipped. In this way, the end consumer is guaranteed compliance with precise production standards and certifies the strict management of the quality control procedures applied in the company.

HACCP - Quality

Along with the FSSC 22000 standard, the accreditation certificate of HACCP (Hazard Analysis and Critical Control Points) is also issued. In simpler words, it is a control system, relative to food production, which aims to ensure hygienic and food safety. Such a system, which originated in the United States in 1960, is used worldwide today.

Salumificio Brizio | Certificazione HACCP - Qualita

Salumificio Brizio | Certificazioni ambientali

Environment Certifications

ISO 14001

In addition to its commitment to ensuring the highest̀ standards in food safety, Brizio also strives to improve the sustainability and environmental impact of its production. The company takes advantage of solar energy (100% renewable source) thanks to a major state-of-the-art photovoltaic system to produce part of the electricity and a solar thermal system to produce hot water. In addition, to optimize the energy impact, another part of the energy (electrical and thermal) is produced by two high-efficiency cogenerators (CAR).

Thanks to this approach, Brizio adheres to ISO 14001 standards, which are verified and approved by the CSQA certifying body, to ensure the work of identifying, monitoring and managing the environmental impact of its activities.
ISO 14001 provides a management framework for integrating environmental management practices, pursuing environmental protection, pollution prevention, and the reduction of energy and resource consumption.

ISO 14001 also verifies that all emissions to the environment (water discharges, air discharges, noise and waste) are also managed and kept under control.

SPAGO Project – Guidelines for Piedmontese cooked salami.

Funded by the Rural Development Complement 2023-2027 of the Piedmont Region - Intervention SRG01 - Support for PEI-AGRI Operational Groups, the SPAGO project sees the collaboration of an Operational Group composed of several companies in the meat processing sector, the DISAFA Department of the University of Turin, the Chemical Laboratory of the Chamber of Commerce and Agenform

The goal is to define shared guidelines for the production of this traditional cured salami, proposing an innovative recipe with low preservative content and a strong focus on environmental sustainability.

For more information, please visit the official website: www.spago.agenform.it

Spago - Linee guida operative per il Salame Cotto Piemonte