Food quality management systems
We consult, develop and implement quality management systems in food companies in accordance with the requirements of the following standards:
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HACCP (Codex Alimentarius),
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BRC (BRCGS Global Food Safety Standard),
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IFS Food,
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ISO 22000/ FSSC 22000,
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MSC (Marine Stewardship Council).
HACCP (Hazard Analysis and Critical Control Points)
Self-control system for food production, which is based on 7 principles.
These basic principles are set out in Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs in Article 5 and other regulatory enactments of various countries regulating the circulation of food in various countries of the world.
BRC (British Retail Consortium) standard
BRC is a global standard for food that sets requirements for food safety, quality and production processes. Their compliance must be ensured by the manufacturer in order to meet legal and consumer protection requirements. The standard includes the following requirements:
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Food safety plan and HACCP system.
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Quality management system.
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Equipment and plant requirements.
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Product management.
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Process management.
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Staff.
BRC's highest quality certificate in the global product market is considered a benchmark for Good Manufacturing Practice (GMP) and product safety.
It is applicable not only to food, but also to materials that come into contact with them - polymer, paper, metal, etc. packaging.
MSC
(Marine Stewardship Council)
Marine Stewardship Council is an international non-profit organization that has developed traceability standards for environmentally responsible fishing and supply chains. The MSC mark on production guarantees that fish and fishery products are delivered only from legitimate and ecologically responsible areas that care for the conservation of marine biological resources.
This product production self-control system is based on 5 principles.
