For Pellegrini, quality is a starting point
This has always been our conviction. While for many others, quality is a hard-won goal, for us it is merely a starting point.
It is the distinctive element of all of the Services we provide.
We confirm this starting point every day, putting our skills to the test with the demands of our customers and the market, and pushing our performance levels ever higher.
Pellegrini SpA, as a whole and individually for each division, holds not only the most prevalent certifications, but also many industry-specific certifications. This is evidence of our relentless pursuit of quality that knows no boundaries or barriers.
ISO 14001:2015 – Environmental Management System: to more efficiently and systematically manage the issues and opportunities in the environmental field.
UNI 10854:1999 – Hygiene self-monitoring management system (HACCP)
SA 8000:2014 – Social Accountability System: international standard designed to certify certain aspects of business management with regard to social responsibility.
IFS – International Food Standard: in order to guarantee Customers the supply of safe products that comply with contractual specifications and legal requirements.
Organic Regulation (EC) 834/2007 and Regulation (EC) 889/08 : to ensure that our food products contain at least 95% organic ingredients.
Marine Stewardship Council, MSC for short, is a non-profit organisation that promotes best practices through its certification programme for sustainable fishing that is respectful of marine habitats and ecosystems. The presence of the Blu MSC brand ensures that the products come from sustainable and certified fisheries that comply with rigorous standards.
UNI EN ISO 22005:2008 – Traceability system in agricultural food chain – internal supply chain
The DTP 108 is a standard owned by CSQA that defines the requirements for “Gluten Free” certification.
DTS013 – Top Quality Sistem – TQS Vending: Specific standard for vending machines aimed at ensuring food safety and labelling of distributed products in relation to current regulations.
UNI EN 16636-2015 PEST MANAGEMENT – pest management and control services. Requirements and skills
La norma UNI 11584 “Servizi di ristorazione collettiva – Requisiti minimi per la progettazione di menu” esplicita i requisiti fondamentali da rispettare in fase di progettazione menu della ristorazione collettiva, sia pubblica che privata.