European Meat. Strict Rules. High Quality.
Savor Europe campaign aims at informing and promoting fresh, refrigerated, and frozen beef and beef products. The campaign is targeted at the Turkish market. The main aim of the project is...Read more ›
Three years have passed since the promotional and information Savor Europe campaign commenced. For 36 months, the Organizers have consistently expanded knowledge of Turks about the European beef and its strict production norms obeyed on the territory of the European Union. How? The Organizers launch...Read more ›
The end of the year is always a good moment to summarize and analyze the entire year and draw conclusions. This year’s summary of the Savor Europe campaign opens a wider discussion about the results of the activities that had been conducted on the territory of Turkey since 2015. The representatives ...Read more ›
Food Istanbul Fair took place two months ago: from 20th to 23rd of September 2017. It was a great event for the Turkish food industry and Savor Europe was one of the exhibitors thereof. The Polish Meat Association, the organizer of this incentive, summarizes the event, emphasizes the growing intere...Read more ›
Agricultural Market Agency (ARR) was established in 1990 to carry out activities aimed at supporting and maintaining economic balance in the Polish agri-food sector. Since 1 May 2004, the Agency is an accredited EU Paying Agency operating under the European Union regulations. Accredited by the European Union, the Agricultural Market Agency administers and implements selected mechanisms...Read more ›
The campaign Savor Europe and the program of activities within the campaign were based on the guidelines stated in the regulations concerning informative and promotional actives aimed at popularizing agri-foods on the external markets and the third countries. The legal basis were set and amended by the European Commission in the years 2007-2013.Read more ›
Season meat with salt and pepper. Wash green beans, wrap with slices of bacon. Wash potatoes (skin-on), season with salt and sprinkle with olive oil. Put on a roasting pan and roast at 200 degrees Cel...Read more ›
Grind flank steak. Add water, room-temperature butter and 1/2 chopped red onion and garlic. Season with salt and pepper. Form burgers and make an incision in the middle of each patty. Gently rub with ...Read more ›
GHP (Good Hygienic Practice), a set of actions and sanitary conditions that need to be guaranteed and controlled on every stage of production and handling in order to ensure food safety.
HACCP (Hazard Analysis and Critical Control Points) – assures that the production plant has complied with all the rules concerning the products’ and consumers’ safety, codes of good practices in production, and customers’ needs.
SPS (Sanitary Performance Standards) apply to these aspects of facilities’ hygiene that may influence food safety, e.g. pest control, proper ventilation, proper lighting, and efficient water-sewage systems.