Certifications and Quality

For over eighty years, Brizio Salumi has upheld its family tradition in the art of cured meat production, maintaining the same level of care that has defined every generation: respect for traditional recipes, meticulous processing methods, and an unwavering focus on food safety and traceability.
The experience gained over time, combined with partnerships with qualified suppliers and strictly controlled production processes, forms the foundation of our approach.
This commitment translates daily into concrete choices throughout the entire production chain:

in the selection of raw materials and suppliers according to defined and verified criteria;
in the use of ingredients and additives, selected according to the characteristics of the individual recipes and with an emphasis on locally sourced ingredients;
in the careful management of allergens and the provision of accurate information to consumers through clear and transparent labeling;
in production processes that combine the heritage of the cured-meat tradition with the standards required by Italian and European regulations;
in collaboration with suppliers in the supply chain for products distinguished by the "Origine Piemonte" designation.

For Brizio, quality means daily attention to raw materials, production processes, and transparency toward the consumer.

Salumificio Brizio | Sicurezza alimentare

Food Security

Food Safety, Environment and Energy Policy

The Food Safety, Environment, and Energy Policy is the document through which Brizio Salumi defines the principles, commitments, and objectives that guide its activities.
In addition to aspects related to food safety, the document describes the approach adopted by the company for monitoring environmental factors and energy consumption, within a management system focused on continuous improvement and the maintenance of the certifications obtained.

Furthermore, the company policy expresses a commitment to leveraging the wealth of traditional knowledge and expertise accumulated over time, while simultaneously pursuing continuous technological and organizational innovation, aimed at ensuring high levels of control and reliability in production processes.

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.

A daily commitment that accompanies every stage of the work, from resource management to the creation of products.

Click on the image to download the document.

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

Salumificio Brizio | Certificazione FSSC 22000

FSSC 22000 - Company Procedures

The selection of raw materials, production processes, product storage methods, and the controls applied throughout the production cycle are all part of a Food Safety Management System certified under FSSC 22000 and verified by the certification body CSQA.
The FSSC 22000 certification is based on a standard recognized by the Global Food Safety Initiative (GFSI) and serves as a key international benchmark for managing food safety across the entire supply chain.
The certificate is issued following periodic audits of the company’s management system, production processes, and activities carried out at its facilities. Through this certification, Brizio Salumi implements structured procedures for controlling and monitoring all aspects related to food safety.
This system supports every stage of the production process, facilitating the traceability of information and the management of the controls established by the company.

Traceability
Traceability is a fundamental element of the FSSC 22000 system.
By using the lot number associated with each product, Brizio Salumi can trace key information regarding the raw materials and ingredients used, as well as the packaging intended for food contact.
Furthermore, the company collects and retains documentation concerning the materials and items used in its production processes, ensuring the availability of the information required by the adopted management system.
The collection and management of data throughout the production process make it possible to maintain a high level of information traceability.

HACCP - Quality

To support its FSSC 22000 system, Brizio Salumi applies the principles of HACCP (Hazard Analysis and Critical Control Points)—an internationally recognized method for analyzing and controlling food safety hazards.
This approach enables the identification, assessment, and monitoring of critical points within the production process, utilizing procedures and controls designed to manage risks associated with food production. Developed in the United States in 1960, this system is now used worldwide.
The application of HACCP principles serves as a fundamental tool through which the company organizes and oversees activities related to the hygienic and sanitary safety of its products.

Salumificio Brizio | Certificazione HACCP - Qualita

Salumificio Brizio | Certificazioni ambientali

Environment Certifications

ISO 14001

A focus on product quality is matched by a steadfast commitment to the responsible management of business operations. To this end, Brizio Salumi has adopted an ISO 14001-certified Environmental Management System, a tool that enables the monitoring and management of environmental aspects related to its production processes.
The company’s initiatives include three photovoltaic systems, which help generate a portion of the electricity used in its operations, as well as two high-efficiency cogeneration (CHP) plants designed for the combined production of electricity and thermal energy.

The ISO 14001 certification provides an organizational framework through which Brizio Salumi identifies, monitors, and manages the environmental aspects of its activities, fostering an approach centered on continuous improvement and the conscientious use of resources.
Within this system, the company manages areas such as water discharge, atmospheric emissions, noise, waste management, and energy consumption, in full compliance with all applicable regulations.
This commitment complements the family’s long-standing tradition in the cured meat industry, guiding every stage of operations with careful attention to processes, resources, and the local environment in which the company operates.

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 acting as lead partner.

The SPAGO project aims to valorize and transfer the body of knowledge that characterizes the production of *Salame Cotto Piemonte* (Piedmontese cooked salami). By connecting businesses, research institutions, and training organizations, the project seeks to develop shared operational tools capable of supporting innovation, quality, and competitiveness within the sector.

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

Spago - Linee guida operative per il Salame Cotto Piemonte