Quality control in the "Medovarus" workshop is carried out at all stages of production: starting from control of the raw materials, the production technologies and finishing with the quality control of the final product.

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.

To implement the HACCP system, we investigated our production methods and materials. We also applied HACCP requirements to suppliers of raw materials, auxiliary materials, as well as to the system of wholesale and retail trade.