Implementation of the HACCP system

Our organization implements the HACCP system in accordance with internationally accepted principles and applicable regulatory requirements, ensuring the effective and sustainable operation of the food safety management system.

Approach to implementing HACCP requirements

The process of implementing the HACCP system is organized in the following stages:

1. Initial assessment and analysis

– Study of operations and production processes

– Assessment of existing hygienic and technical conditions

– Initial risk analysis to define the scope of HACCP applicability

2. Design of support programs (PRP)

Prior to the development of the HACCP plan, the implementation of supporting programs is ensured, including:

– sanitary and hygienic control,

– staff hygiene and training,

– cleaning and disinfection,

– pest control,

– supplier evaluation and raw material acceptance.

3. Hazard analysis and HACCP plan development

– Identification of biological, chemical and physical hazards

– Definition of Critical Control Points (CCP)

– Determination of critical limits

– Establishing monitoring mechanisms

– Corrective action development

4. Documentation and records system

The HACCP system is formed by a complete documentation package, which includes:

– HACCP plan

– procedures and instructions

– monitoring and corrective action records

– verification protocols

5. Staff training and engagement

Targeted training is provided for the effective application of the HACCP system:

– for responsible persons,

– production employees,

– management staff.

6. Verification and continuous improvement

– Conducting internal audits

– Periodic review of the HACCP plan

– Update in line with legislative and operational changes

The result of a professional approach

The HACCP systems we have implemented ensure:
preventing food safety risks,
controlled and documented processes,
compliance with regulatory bodies and certification requirements.