{"id":1292,"date":"2021-08-26T12:12:14","date_gmt":"2021-08-26T10:12:14","guid":{"rendered":"https:\/\/www.subalpino.com\/le-nostre-certificazioni\/"},"modified":"2024-12-11T12:18:20","modified_gmt":"2024-12-11T11:18:20","slug":"our-certifications","status":"publish","type":"page","link":"https:\/\/www.subalpino.com\/en\/salumificio\/our-certifications\/","title":{"rendered":"Our certifications"},"content":{"rendered":"<h2 class=\"h3\">In order to achieve these objectives, we have had to acquire some important certifications over the years that have allowed the company to stand out in the cured meats industry.<\/h2>\n<p><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/www.subalpino.com\/wp-content\/uploads\/SUBALPINO.png\" class=\"wp-image-1548 alignright lazyload\" alt=\"\" width=\"234\" height=\"176\"><noscript><img decoding=\"async\" class=\" wp-image-1548 alignright\" src=\"https:\/\/www.subalpino.com\/wp-content\/uploads\/SUBALPINO.png\" alt=\"\" width=\"234\" height=\"176\"><\/noscript> Since 1996, the plant has acquired <strong>EEC eligibility for the production of meat products<\/strong>, after structurally adapting the production premises to the European standards of the time.<br \/>\nIn the same year, work began on drafting the self-control manual following a careful analysis of the various processing phases, identifying critical points and procedures for verification, monitoring and intervention.<\/p>\n<p>Since 1999, the <strong>HACCP regulations<\/strong> have been strictly applied, which, among other things, have provided for the appointment of department and plant managers as per the company organization chart, whose task it is to verify the correct performance of the established procedures. Part of the procedures is the sampling and subsequent chemical-microbiological analysis of raw materials, semi-finished and finished products during the various stages of processing according to Regulation 2073\/2005.<\/p>\n<p>As of December 2021, Salumificio Subalpino has been awarded the <strong>ISO 22000 certification<\/strong>, an international standard for Food Safety Management System, which defines requirements for any organization in the food chain, is a standard applied on a voluntary basis by food business operators. The standard is based on the HACCP principles defined by the Codex Alimentarius , and is aligned with the previous ISO 9000 and ISO 14000.<br \/>\nThe company is also OHSAS certified (Occupational Health and Safety Assessment Series) 45001, a standard that establishes an Occupational Health and Safety Management System to minimize risks in the workplace.<\/p>\n<p><strong>The future of the company<\/strong><br \/>\nThe company&#8217;s next major step is to achieve the prestigious FSSC 22000 certification, which we are working towards on an ongoing basis. Thanks to this important recognition, we will be able to further guarantee the safety of our products and be able to enter the large-scale retail trade.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In order to achieve these objectives, we have had to acquire some important certifications over the years that have allowed the company to stand out in the cured meats industry. Since 1996, the plant has acquired EEC eligibility for the production of meat products, after structurally adapting the production premises to the European standards of [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1295,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1292","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Our certifications - Salumificio Subalpino: salumi di Langa<\/title>\n<meta name=\"description\" content=\"Salumificio Subalpino has obtained important certifications: the EEC eligibility for the production of meat products. 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