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OJSC "Hlebprom" started preparation for certification on GOST R ISO 22000: 2007 (HACCP) standard which provides for safety control of foodstuff at any production and warehouse keeping stage. The HACCP system eliminates release of potentially hazard product that is especially important for food industry.
For achieving legislative requirements of sustained quality and safety of food stuff many world companies successfully use HACCP system which means hazard analysis and critical control points. Nowadays this system is a leading standard in world food industry and is required for all food factories in EU. Recognized efficiency of HACCP method is a guarantee of food safety for a consumer.
Main idea of HACCP method is attention focusing on critical for product safety production and warehouse keeping stages, - head of quality control department Maxim Ovcharenko says. - It's accepted to call these stages critical control points. By struggling for product safety it's very important not only to estimate probable risks, but also to work out measures for eliminating them. HACCP key of success is a systems analysis of technological processes and occurring risks. Such analysis allows creating a system which fully eliminates release of potentially hazard product.
To date within the pilot project on production site in Chelyabinsk - "Mirel" and "Usladov" production lines - critical control points and permissible variations limits were identified. Core set of future quality control system will become an own designed software which is a data analytical system Quality. This system integrates critical control points into one base and allows getting actual information about processes and deviations by request.
GOST R ISO 22000: 2007 (HACCP) certification will be for OJSC "Hlebprom" not only another step for improving quality control system, but also will enhance company's competitiveness what is especially important by entering WTO.
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