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Fripai Alimentos

What the stamp guarantees for your counter.

Federal inspection is not a seal on the wall: it is a system monitored every day, from animal welfare to the delivery note.

Three documents, one routine.

The certifications behind every Fripai sale.

SIF 3498

Registered with the Federal Inspection Service of the Ministry of Agriculture. Attests the hygienic, sanitary and technological regularity of production and allows trade across Brazil and with the countries of the General List.

Sanitary Transport Certificate

Issued under MAPA requirements for every shipment. Guarantees the conformity and traceability of the product and of the vehicle conditions, from loading to delivery.

Sanitary Licence

Licence issued under Federal Law 6,437/1977, after analysis of the sanitary conditions of the establishment, the vehicles and the equipment.

GMP, SSOP and HACCP in operation.

Three programmes that support everything that leaves the plant.

BPF
Good Manufacturing Practices: hygiene of facilities, equipment and people, from receiving to dispatch.
PPHO
Standard Sanitary Operating Procedures: cleaning and sanitising of contact surfaces before and during operation.
APPCC
Hazard Analysis and Critical Control Points: identification, evaluation and control of relevant hazards at every stage.

Beyond the internal routine, the plant undergoes external consulting and audits, and monthly microbiological testing is done by laboratories accredited by the Federal Inspection Service.

Audited from the outside in.

17 self-control programmes.

The quality team monitors every programme every day, under Ministry of Agriculture rules. Tap to see what each one covers.

  1. 01Facilities

    Programme 1. State of repair and organisation of processing areas.

  2. 02Equipment

    Programme 2. Condition of production and measuring equipment.

  3. 03Sanitary barriers

    Programme 3. Access control and sanitising at the entrance of areas.

  4. 04Lighting

    Programme 4. Adequate light levels in all working areas.

  5. 05Ventilation

    Programme 5. Air renewal and control of odours and vapours.

  6. 06Supply and waste water

    Programme 6. Quality of treated water and effluent disposal.

  7. 07Pests

    Programme 7. Integrated pest prevention and control.

  8. 08Personal hygiene

    Programme 8. Uniforms, hand washing and staff conduct.

  9. 09SSOP

    Programme 9. Standard sanitary operating procedures.

  10. 10SOP

    Programme 10. Routine sanitary operating procedures.

  11. 11Raw materials

    Programme 11. Receiving and storage of inputs and ingredients.

  12. 12Temperatures

    Programme 12. Temperature monitoring in every room.

  13. 13Calibration

    Programme 13. Verification of measuring and control instruments.

  14. 14Microbiological control

    Programme 14. Monthly testing at SIF-accredited laboratories.

  15. 15Animal welfare

    Programme 15. Humane handling practices at receiving and slaughter.

  16. 16HACCP

    Programme 16. Critical control points identified and watched.

  17. 17Traceability and records

    Programme 17. History of every lot, from slaughter to dispatch.

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