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Production>
HACCP
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The HACCP system, applied in our production plant, is based on well-thought over and efficient base sanitary program. The basis and starting-point for implementing of any quality ensuring systems is GMP - “Good Manufacturing Practice”, i.e. “Good Producing Practice”. The GMP contains the fulfilment of all basic requirements concerning building, technical and technological principles, equipment, operation practices and production methods, which are necessary to produce food articles of the best quality for health.
The rules of healthy food producing are based on international document from Codex Alimentarius Commission: “International Codex of Practice – General principles of Food Hygiene” (FAO/WHO, 1996). Requirements coming from this document comprise the following matters:
 assurance of proper safety and quality of raw materials and half-manufactured products,
appropriate production plant location and technical condition of buildings,
preparation of production compartments, storage rooms, social compartments, etc.
proper designing of production lines, separation of „dirty” operations from „clean” operations
defining of quality requirements for raw materials
applying of appropriate technical solutions and choosing suitable materials, machines and devices – in respect of their technical condition, taking into particular consideration possibilities of easy washing and disinfection,
assurance of required water quantity and other materials necessary in technological process,
usage of appropriate systems or washing methods and disinfection of compartments, machines and devices, as well as estimation of their efficiency,
proper designing of technological process and developing of procedures and proceeding instructions,
technological process essential parameters systematic control with suitable control– measurement devices application.
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