HACCP, ISO 22000:2005

Due to binding regulatory provisions and additional improvement of the quality of foodstuff handling and warehousing services, we decided to set up the HACCP system of internal supervision and to integrate it in the existing management system.

This is a comprehensive system, enabling identification, assessment, measures and supervision over harmful agents (microbiological, chemical and physical) potentially present in foodstuffs which can represent a health hazard. The system provides supervision over the entire handling and warehousing process of a certain food product and constant supervision at those points in foodstuffs trade where risk may occur.
The goal of the system is greater safety of foodstuffs, ensuring that a food product is not harmful to the consumer's health.

The established HACCP system means that the company can supervise the entire handling and warehousing process as well as all other activities involving foodstuffs, since it is aware that this process, which is partly in our hands, has a huge influence on the final quality of foodstuffs.

The HACCP system was in 2007 upgraded with certification under ISO Standard 22000:2005 - "Food safety management systems - a requirements for any organisation in the food chain"