Every person is entitled to know how the food they eat is produced, processed, packaged, marked and sold. Our Food Safety and Quality Management Department covers all steps, from farm to fork, including certification, testing, training, consulting, audit and regulatory compliance.
The main goal of our agricultural engineers and auditors is to ensure high degree of human health protection in food industry. Our managers thoroughly monitor sustainable farming methods and good agricultural practices in accordance with HACCP and ISO 22000 standards throughout the production cycle, up to the delivery to our customers.
The principle of sustainability is focused on sustainable development, which consists of four interrelated areas: environment, economics, politics and culture. Healthy ecosystem and environment are mandatory for the survival of humans and other organisms. Sustainable agriculture uses farming methods that take into account environmental cycles. It is also sensitive to microorganisms and their balance with the environment in general. It is focused no only on the economic aspect of farming but on reasonable and efficient usage of non-renewable resources in the process. It helps growing healthy and nutrient-rich food and improving the farmers’ living standards. It was defined as “an integrated system of plant and animal growing that applies to specific sites and is maintained in medium-term perspective”.
Global GAP is a farm assurance program, translating consumer requirements to Good Agricultural Practice. A practice is understood as “a practice taking into account environmental, economic and social sustainability for internal farm processes and ensuring safety and high quality of food and non-food agricultural produce”.
The concept of good agricultural practice can be used as a reference tool for making decisions at each step of the production process with regards to environmentally sustainable and socially acceptable practices and/or results. In other words, GAP implementation facilitates sustainable agricultural and rural development (SARD).
HACCP (Hazard analysis and critical control points) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
ISO 22000 international standard defines the requirements to food safety management system, which includes the following elements:
- Interactive communication
- System management
- Prerequisite programs
- HACCP principles