Attention! HACCP certificate accreditation does not oblige the manufacturer to exceed world quality standards and EC norms. Multistep quality control system of Bashkir Bee Honey, laboratory proof, full physical and chemical test at an independent German laboratory is the personal initiative of "Vital Products, manufacture & trade s.r.o." The offer of complete information about each particular batch of honey to the consumer is a completely new principle on the world market.

What is HACCP? The history of the HACCP system.

The Hazard Analysis and Critical Control Points system was developed in the 70s, in complete secrecy of the "Pillsburry Company" working for NASA. It was vital to guarantee safe food for the American astronauts. At that time, most food product safety and quality control systems were based on the control of the end product.
With application of such approach, 100% product safety guarantee could only be obtained by the 100% control of that product. It was apparent that a preventative system was needed, which could provide absolute certainty in safety of food products. For this reason, HACCP system was established. In 1971, it was first introduced at the closed National conference on protection of food products. Informational material of this conference became available to the wide public only in 1992.
Approximately from this moment, the worldwide spread of the HACCP system started.
America, Australia, and Europe were adopting the principles of the HACCP system.

HACCP principles.
There are 7 principles in the basis of the HACCP system. Consistent implementation of these principles allows to develop adopt and successfully utilize the HACCP system within the enterprise
1. Conducting risk analysis.
2. Determining the critical control points (CCP).
3. Establishing the Critical Limits (ECL).
4. Establishing Monitoring Procedures (EMP).
5. Establishing Corrective Actions.
6. Establishing Record Keeping Procedures.
7. Establishing Verification Procedures of HACCP system.

Advantages of HACCP system application.
The basis of HACCP is the system approach which covers the product food safety parameters on all stages of its life cycle. From receiving the raw food materials to the use of the product by the particular consumer:
1. The use of preventative measures instead of late corrective actions or recalls.
2. Assessment of responsibility to the safety of food products.
3. Accurate identification of critical processes and focusing on their core resources and the company efforts.
4. Document validated certainty on the safety of the produced goods, which is most important when claims and legal disputes arise.