A systematic analysis of all points of potential hazard in the food production process is part of the HACCP control system. The analysis is used to determine which points are critical for consumer health. Animal and plant pests (biological), unacceptable chemical residues and physical circumstances (e.g. failure to meet temperature or time) are taken into account. The critical control points must then be fully checked. If certain conditions exceed or fall below the limits, pre-developed corrective measures must be initiated immediately.

Pest control at the facility

Pest control is a set of actions taken by our company to fight insects, rodents and other pests. Our specialists' services also include controlling and monitoring their numbers, which is necessary for effective elimination. Pests such as moths, mice, bedbugs and many others have a very negative impact on human health and activity, so it is vital to prevent their reproduction. The pest-control service is designed individually for each business and may include various measures such as insect or rodent control — we determine the method depending on the specific case. The points of this plan depend on the nature of the company's business, the features of the site, etc. In the food industry, for example, the HACCP standard system is used, but for other kinds of products it may be too strict.