Quality management at the poultry-farm is provided under HACCP principles.
Implementation of HACCP modern system of the products safety controlling allows to provide the quality control on all of the production steps, in every point of the production process as well as the products storage and selling, where the abnormal situations can appear.
All of the particulars that could negatively impact on the finished products are taken into account in this system, starting with the raw materials production and finishing with the product yield to the market. The main part of HACCP system is faultless:
- determination of the critical processes and focusing of the main company resources and efforts on them;
- usage of preventive actions but not the afterthought activity on correction of the violations;
- unambiguous determination of responsibility for providing of the food products safety;
- document supported assurance in relation of the manufactured products safety.
