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Healthy diet
HACCP internal control system
In order to be able to apply the abovementioned policy and provide safe procedures in line with international standards, Mlinotest introduced HACCP internal control according to the requirements of DS 3027 (1998), which is based on Directive 93/43/CEE. This HACCP system is recognised internationally and facilitates international trade. It was introduced as early as 2000 in the pasta production unit, was later upgraded and then gradually introduced to other production units as well.
The system allows the traceability of origin, the highest possible safety of food consumption and protection against diseases transmitted by food. It is based on the analysis of possible hazards (Hazard Analysis) and control of the critical production points (Critical Control Point). Introduction of this system required the infrastructure and production equipment to be brought in line with the standard’s requirements.
For each production process a study is made, which includes the identification of any hazards, an assessment of the probability of their occurrence, identification of the critical points and their control, a determination of preventive measures and an adequate documentation system. For any product that potentially could represent a hazard, a system of withdrawal has been put in place.
Control is performed at several levels – at the level of raw materials, processes and final products. Raw materials are purchased from suppliers who are capable of providing the quality required and can guarantee this by means of relevant certificates, which we inspect in line with the standard. In addition to two laboratories of our own (chemical and microbiological), the quality of our final products is also inspected by independent institutions – health care institutes.
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