Health of the present and future generations of the mankind can only be secured with safe food.
ISO 22000, HACCP
HACCP - Hazard Analysis and Critical Control Points - is a management system of food safety, currently used as mandatory in 30 European countries. Principles and mechanisms of HACCP system significantly reduce the risk of danger to human life and health.
The important advantage of the HACCP system is prevention of errors, rather than identifying them by controlling the finished product. HACCP allows anticipating risks in food production and, therefore, provides consumers with a guarantee of product safety.
The management system of the company built and certified in accordance with the HACCP requirements, allows company - food manufacturer to produce products that meet the safety requirements practiced in European countries and, consequently, are competitive in the market of food manufacturers in Europe.
HACCP system has been developed taking into account the following principles:
The abovementioned principles are described in details at introduction of HACCP.
Adoption of HACCP system is made in several stages: