Food Quality Systems

Food safety is a paramount factor in food quality and protecting the consumer's food production, which will not cause harm to the consumer. It is a moral and legal obligation of the manufacturer and the government, and essential requirement of the consumer.

Establish a system of HACCP (Hazard Analysis - Critical Control Points) is capable of ensuring the production of safe products. The HACCP system aims to ensure food hygiene and identifying at each stage of the manufacturing process, potential microbiological, chemical and physical hazards, explores the possible causes and the expected results and installs the necessary control mechanisms. The HACCP system emphasizes the role that has every food producer in preventing and solving problems.

The finding of loss of control is no longer only by the competent authorities by means of inspections and tests on finished products. Establish a system of HACCP, in addition to guaranteeing the safety of food helps to make better use of financial resources of a firm and effective response to potential problems. It may help to facilitate the checking by the competent national authorities, and increasing confidence in security of world food trade.

System quality food is an essential approach to producing safe and acceptable foods based on the detection, monitoring and effective management of critical control points (CCPs).

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