Voluntary certifications and quality systems.

Over the years, the San Nicola Ham Factory has completed a hygiene and sanitary self-control system for every ham processing stage.

certificazione emas

ISO 9001 : 2015

This standard requires the use of a management system that can meet customers’ expectations through:

  • the analysis, understanding and definition of regulatory and quality requirements for products and services;
  • the planning, management and monitoring of the processes required to achieve the expected results, while being efficient;
  • guaranteeing the availability of the necessary resources;
  • resolving any non-conformities and taking corrective measures;
  • regularly reviewing results and establishing measures to continuously improve the effectiveness of the quality management system.

Eco Management and Audit Scheme (E.M.A.S.) Reg. (EC) No. 1221/2009 amended by Reg. (EU) 2018/2026

The EMAS Environmental Declaration is one of the most advanced tools that San Nicola S.p.A. has to showcase its environmental performance to stakeholders.
To confirm the compliance of San Nicola S.p.A. with the Regulation, an accredited third party checked the environmental management system (EMS), which is an essential tool for achieving the environmental results established by San Nicola S.p.A., along with checking compliance with the obligations required by applicable laws and regulations, as well as with those that the organisation decided to comply with voluntarily.

The audit by the third party for EMAS Registration checked that:

  • the Environmental Management System (EMS) complies with applicable environmental legislation;
  • the EMS is applied, operational and effective according to the provisions of Annex II of the Regulation;
  • there is an available EMAS Environmental Declaration compliant with Annex IV of the Regulation, which acts as an EMAS certificate, and that the data contained in it is objectively verifiable.

ISO 14001 : 2015

Compliance with the requirements of ISO 14001: 2015 allowed San Nicola S.p.A. to create an environmental management system based on a dynamic, cyclic process which, by searching for continuous improvement, allows it to manage its environmental risk through:

  • the enhancement of forms of interaction with the environment, the region and the subjects with whom it interacts;
  • the empowerment and satisfaction of all parts of the organisation;
  • increasing the company’s competitive advantage on the market, thanks to the growth of its reputation as an organisation committed to sustainability.

The San Nicola S.p.A. Environmental Management System is governed by a preventive approach featuring the:

  • definition and formalisation of the environmental policy;
  • identification and assessment of the environmental effects caused by incidents and/or potential emergency situations;
  • understanding of existing environmental legislation and monitoring of laws;
  • capacity to set priorities and establish specific set goals and results;
  • updated knowledge of planning, control, monitoring, and conducting audits and reviews, to ensure both the compliance and importance of the contents of the environmental policy.

ISO 45001: 2018

The goal of ISO 45001 is to provide a benchmark standard recognised around the world for the workplace health and safety management system which, compared with current standards, can provide distinct guidelines for the international market. As it is an ISO standard, it has been developed according to High Level Structure (HLS) guidelines, therefore guaranteeing complete alignment with standards ISO 9001:2015 and ISO 14001:2015, in order to facilitate the adoption of integrated management systems that are increasingly required by companies and stakeholders in various sectors.

This standard lays down the requirements for a workplace health and safety management system, the application of which has allowed San Nicola S.p.A. to have healthy and safe workplaces, preventing work-related injuries and illnesses.
This standard:

  • has improved attention on the situation and the assessment of risks and opportunities
  • refers to the company business, involving and raising awareness among all the people concerned (management, operators, stakeholders, etc)
  • gives greater involvement and consideration to outsourced processes.

ISO 22000 : 2018

Standard ISO 22000 “Food safety management systems – Requirements” is the voluntary international standard for the certification of Food Safety Management Systems (FSMS).

This technical standard is a global, public, systematic standard.

Key points:

  • interactive communication, between San Nicola S.p.A. and the various people upstream and downstream of the supply chain;
  • the company management system;
  • the HACCP methodology, applied according to the provisions of the technical specifications for the sectors of application;
  • the management of hazards for hygiene safety through specific operational control procedures.


  • clear and concrete goal of the management model: food safety and not quality in a broad sense;
  • complete compatibility and integration with other management models;
  • integration of the analysis and management method for hazards in the management system;
  • satisfaction of all parties concerned: the authorities responsible for checking legal requirements, the consumer, commercial intermediaries and other food companies.

UNI EN ISO 22005 : 2008

Traceability is a key aspect of both the legislation governing the agri-food sector, such as Reg. (EC) 178/2002, and of voluntary standards for agri-food safety adopted by companies, such as standard UNI EN ISO 22005:2008.

ISO 22005 provides the general principles and basic requirements for designing and implementing agrifood traceability systems. This can be applied by any organisation that operates in any phase of the agri-food supply chain.

Traceability certification of the agri-food supply chain has made the company processes of San Nicola S.p.A. more transparent and reliable and helps instil trust among consumers.

This standard provides a reference framework for creating a flexible and effective traceability system, with many goals, such as:

  • to support general goals for quality or safety in the agri-food sector;
  • to document the history or source of the product;
  • to facilitate the withdrawal/recall of products from the market;
  • to identify the parties responsible in the agri-food supply chain;
  • to facilitate the checking of specific information on products;
  • to communicate information to stakeholders and consumers.

BRC Global Standard for Food Safety edition 8 August 2018

BRC was founded in 1998 to guarantee that brand products are made according to well-defined quality standards and in accordance with minimum requirements.
It is a standard for food safety recognised by the Global Food Safety Initiative (GFSI), an international initiative, the main purpose of which is to strengthen and promote food safety all along the supply chain.

The GFSI recently managed to get certain international retailers (including Carrefour, Tesco, Metro, Migros, etc) to accept the concept of equal validity and interchangeability among the standards recognised by the GFSI itself, therefore helping reduce the duplication of conformity certificates for very similar standards.

The application of the BRC is a necessary condition to be able to export products, and it is a recognised guarantee instrument about company reliability.

This standard applies to food processing and preparation companies and identifies the specific elements of a management system focused on the quality and hygienesanitary safety of products, taking the HACCP methodology as a reference for planning and implementation.

The main elements are:

  • the adoption of benchmark best practices;
  • the adoption of a HACCP system;
  • the adoption of a documented quality management system;
  • the monitoring of standards for working environments, the product, the process and staff;

the existence of appropriate specifications for:

  • raw materials (including packaging materials),
  • the finished product, and intermediate/semi-finished products (where required),
  • the monitoring of suppliers,
  • the location of the site,
  • the accumulation, collection and elimination of waste material,
  • hygiene and organisation standards for staff,
  • process control.