Quality system

Current market situation is known as “buyer’s market”. It means that our customers are well-informed and demanding; their each and every need is constantly growing and changing. To keep pace with customers’ demands, JSC Brest Meat Packing Plant implemented quality management system, which is aimed at continuous improvement through process and personnel management and customer orientation.

System of НАССР

JSC Brest Meat Packing Plant top priority is its products quality and safety. The system of Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized way of managing food safety. The mandatory requirement for HACCP approach to be used by all segments and sectors of the food industry is legally identified by governments of most European Union Member States, as well as local legislative authorities of some other countries.

JSC Brest Meat Packing Plant implemented the HACCP system in 2006 and has been working in compliance with its principles ever since. This has been acknowledged by HACCP with the Certificate for Food Safety Management System as of the Hazard Analysis and Critical Control Points (HACCP) aligned with national standard STB 1470 requirements.

HACCP is a management system in which food safety is addressed through the analysis and control at each and every stage of product manufacturing. Thus, it reduces or eliminates the risk of the hazards to the finished product. HACCP is a self-assessment system, which the company first develops, then implements and observes.

HACCP is recognized as a management system whose major objective is the analysis and control of biological, chemical, and physical hazards.

STB ISO 22000-2006

In 2012 JSC Brest Meat Packing Plant implemented the food safety management system with a view to production and storage of pork, beef, horse meat and edible by-products aligned with STB ISO 22000-2006 requirements.

This system acknowledges that food hazards may occur at any stage of the food chain, which involves many entities, from fodder and fresh raw material manufacturers to retail stores and food service providers. Thus, interactive communication is crucial to manage and control food safety hazards and risks along the food chain.

Therefore food safety is provided by combined effort of all parties involved in the food chain.

The system combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption:

  • interactive communication, including a tracking system (a data system allowing product tracking across the supply chain from raw material supplier to final consumer) and a recall guidance to ensure the recall of unsafe consumer products from consumers;
  • management system;
  • pre-condition programmes (PCPs) — basic conditions or activities, necessary to ensure compliance with statutory and regulatory requirements for food safety production;
  • compliance with the HACCP principles.

We strive to ensure that our products are manufactured in a responsible manner!