Home » Quality Management » Quality Assurance Systems » HACCP
Hazard analysis and critical control points, or HACCP, is a system intended to protect consumers and their health. It is used to determine an approach to identification and estimation of the level of food safety hazards in terms of health quality and risk of their occurrence at any stage of the production or distribution process. This system also makes it possible to determine procedures to mitigate such hazards.
HACCP is considered the most effective tool to ensure that food will not become contaminated or polluted and will be safe for consumers in terms of their needs, legal regulations, and good manufacturing and hygiene practices.
In 2004, all sugar factories of Südzucker Polska S.A. were certified to the HACCP system based on the Codex Alimentarius.
In order to enhance the health safety of by-products of sugar production (beet pulp and molasses), the HACCP system was also implemented in those areas.