Certificates
ISO 9001:2008 - Quality Management System
The quality management system is based on the assumption that all workers in their work are involved in activities related to continuous improvement of bussines operations, and ultimately the quality of products and services.
The introduction of integrated quality management system in our business, our desire is, primarily, to increase customer satisfaction through increased quality control of products and services, delivery dates, prices and other factors important to meet the needs and desires of our customers.
The quality management system is based on the assumption that all workers in their work are involved in activities related to continuous improvement of bussines operations, and ultimately the quality of products and services.
The introduction of integrated quality management system in our business, our desire is, primarily, to increase customer satisfaction through increased quality control of products and services, delivery dates, prices and other factors important to meet the needs and desires of our customers.
HACCP - Hazard Analysis and Critical Control Points System
The Hazard Analysis and Critical Control Points System is a system of ensuring the safety of the product.
The goal of the HACCP system is to ensure the identification, evaluation and control of hazards that could affect the health of consumers, ensure external communications through the food chain associated with product safety and internal communications related to the development, implementation and updating of the HACCP system. Periodic assessment and system analysis, through the use of recent information, it is possible to control the potential hazards within the system, with an emphasis on preventive actions, where the pre-established procedures to control all potential hazards.
The Hazard Analysis and Critical Control Points System is a system of ensuring the safety of the product.
The goal of the HACCP system is to ensure the identification, evaluation and control of hazards that could affect the health of consumers, ensure external communications through the food chain associated with product safety and internal communications related to the development, implementation and updating of the HACCP system. Periodic assessment and system analysis, through the use of recent information, it is possible to control the potential hazards within the system, with an emphasis on preventive actions, where the pre-established procedures to control all potential hazards.
Written by Kutjevo d.d.