Alberiospa

ETHICS AND OPERATING PRINCIPLES

SHAPING A SMARTER FUTURE.
OUR PURPOSE, EVERY DAY

In nature, nothing is wasted, everything is transformed. In rendering, we embrace this logic: we transform Animal By-Products (ABP) into useful and safe resources – Processed Animal Proteins (PAP) and animal fats – preventing them from becoming a risk to biosecurity and from negative impact on people, the local area and public health.

Many call it circular economy. For Alberio, it is an industrial and social principle, part of our DNA, together with hygiene and sanitary protection and responsibility towards the community.

RELIABILITY IS A METHOD

A method that begins with the assessment of raw material, continues with a process designed to be stable and repeatable, and is completed by controls that make every decision transparent and defensible.
CCP management, documentary and visual checks on incoming materials, and reduced storage times are daily safeguards. These are complemented by the definition, application and maintenance of the integrity of the hygiene and sanitary self-control plan according to the HACCP method.

This is how we turn production into standards that remain consistent over time and offer our customers increasingly safe solutions.

QUALITY MUST BE MEASURABLE

For us, quality means data. The in-house laboratory monitors production performance and the consistency of parameters from one batch to another, regularly checking the technical parameters recognized by the sector (digestibility, freshness, oxidative stability and, where applicable, the presence of natural antioxidants).
To make quality measurable, the monitoring plan is continuous. This approach allows us to maintain consistent parameters from one batch to another and to route the product correctly according to the required specifications.
This is how a promise becomes verifiable performance: because what cannot be measured cannot be guaranteed.

OUR OPERATING PRINCIPLES

OPTIMIZED PRODUCTION STANDARDS

Processes and plants designed to ensure process stability and service continuity: parameters under control, CCP supervision, reduced downtime and shorter raw material storage times.

PREVENTION AND RISK MANAGEMENT

Rules, procedures, training and preventive maintenance to reduce variability and vulnerability before they become a problem. This is how we protect the agri-food supply chain, the local area and biosecurity.

CONTINUOUS CONTROL AND CERTIFICATIONS

Third-party audits and voluntary schemes turn compliance with regulations into a system that can be verified and improved over time, creating a common language with customers, authorities and stakeholders.
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