Hazard analysis and critical control points
To prevent biological (microbiological), chemical, physical and other risks of contamination, we have implemented the Hazard Analysis and Critical Control Points principles in our production. This security system allows to ensure quality control at all stages of food production, storage and sale of products to prevent dangerous situations. Special attention is paid to critical control points in which all types of risks associated with the use of food can be prevented, eliminated or reduced to an acceptable level as a result of targeted control measures.