International HACCP System (Hazard Analysis and Critical Control Point) is nowadays regarded as most effective standard made to control risks crucial for health and safety conditions. It consist of two basic elements – danger analysis and  risk occurrence probability in relation to environment, raw material, people as well as production process, and relevancy  of critical control points in the manufacturing process.

What is more, legislation does not require certification or confirmation of HACCP System, so it means that every producer or company could completely voluntarily  undergo to certification procedure by an independent bodies.

Dealing with this system means that producer must review procedures regularly and introduce necessary changes in case of modification of procuct, production process or in every other process which might have an impact on food.

Besides requirements, there are also many benefits of using HACCP System. It will enable you to do management of enterprise resources more effectively and cause reproducibility of quality characteristics – which is very important nowadays in consumer quality objectives.

Since the moment producer groups is created and product is prepared in the same place in accordance with Law on Food Safety and Nutrition Art. 59 (codified in 1.09.2011r.), occures obligation for implementing HACCP System (Hazard Analisys and Critical Control Point), which is verified by Health Department.

FreshMazovia is offering introduction of this essential system in very easy and obvious way – which would provide real help in running your business, and procedures won’t take up too much time.