With the increasingeffort to improve the quality of life in general comes the effort to improve the quality of food and raw materials for their production. Food safety and quality have long been one of the most discussed topics.
Although the safety and quality of food received considerable attention, there are still deficiencies that annually cause very serious health problems for many people. These diseases are caused by the production and distribution of food and food uncontrolled manner. There are food plants, restaurants, shops, catering companies and agricultural OE companies, their products exhibit hazardous contamination or even unintentionally contributes to the spread of contaminated products.
Therefore, the safety and quality control of food concentrates not only their manufacturers, distributors (shops, retail chains) and providers of catering (HoReCa), but also consumers themselves. Linked to this awareness and continuous training of workers, not only responsible but also all those who come into contact with food and food products.
Food safety management system shall include compliance with legislative requirements of Slovak Republic and comply with the general principles of good manufacturing and hygiene practices (GMP / GHP) and last but not least the determination of critical control points (HACCP).
Certification of management systems of food is one of the most effective ways to confirm the functionality of the implemented system and tools to food safety.