TAURISANO (LE)

Production of certified meats

In order to always comply with the health and hygiene standards imposed by law, the company F.lli Scarlino applies a food safety management plan throughout all the processing and packaging of meat cycle. Specialised in the production of certified, high-quality meats, the Taurisano facility in Lecce uses the most innovative technologies available to the production chain by skillfully combining tradition and innovation.

Processes based on optimisation

IFS Food: a process standard that supports the food industry during the implementation of legislative regulations relating to food safety and / or product safety, whilst also taking into account aspects of quality. An IFS certification proves that the certified company has implemented the necessary processes to ensure food and / or product safety, but also that it has adopted and applied the customer's requirements. 

  • BRC

    A standard that ensures branded products are obtained according to well-defined quality standards, whilst complying with minimum requirements. It is one of the standards relating to food safety, realised by the Global Food Safety Initiative (GFSI), an international initiative whose main purpose is to enforce and promote food safety throughout the whole production chain. 

  • ISO 22000

    A standard that is implemented on a voluntary basis by food business operators. It was issued with the aim of harmonising pre-existing (national and international) standards on food safety and hazard analysis, not to mention the control of critical points (HACCP). Whilst it isn’t mandatory, this standard acts as a reference point for operators to apply EU regulations on hygiene and food safety.

  • packaged meat on trays

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The guarantees of a successful company

By adopting and implementing clear and precise measures and procedures, our company can offer perks and benefits to all its customers. More specifically, thanks to the system in place at our meat production facility in Taurisano, we are now able to:

  • the best cuts of fresh meat

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more effectively prevent hygienic risks;

reassure the consumer about the timely identification and control of the dangers associated with our job;

continuously improve processes in the management of food safety and the prevention of hygienic risks;

facilitate compliance with the requirements of stringent EU and national legislation on food safety, encouraging the communication of related issues; 

provide a way of supporting the public authority of surveillance and control.

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