European quality standards

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 in line with Article 3 Rule of Law 3 point 8 on the Food and Alimentary Safety Law; Journal of Law, 2006 no. 171, point 1225.

Good Hygienic Practice regulations apply to:

  • location and environment of the food production site,
  • building design and facilities,
  • proper technical and technological facilities,
  • cleaning, sanitizing, maintenance of machines and equipment,
  • providing microbiological safety and high quality of raw materials,
  • applying proper procedures and technological control,
  • education and employee hygiene.

GMP (Good Manufacturing Practice): standards applicable to industrial production and gastronomy guarantying high quality, hygiene of the raw materials and components used, full control over quality and provenance of raw materials. Applying GMP standards assures the consumers that products are of high quality and do not pose any risks.

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. This is a systemic approach aimed at identifying and assessing potential food safety hazards from the perspective of quality of health and determining the risk of such hazards at all the stages of production and distribution. The system allows to determine methods required to prevent such hazards.

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.

SSOP (Sanitation Standard Operating Procedures) regulatory sanitation performance standards aimed at providing proper sanitary and safety conditions during food production. According to SSOP requirements, each establishment has to develop, implement, and maintain written procedures conducted on a daily basis before and after each operation in order to prevent direct contamination or adulterating a product.

SSOP program is based on:

  • hygienic and sanitary operational procedures,
  • responsibility of all employees,
  • controls,
  • pre-operational sanitary procedures,
  • operational sanitary procedures,
  • maintenance of the machines, tools, and equipment,
  • reparations,
  • registration of operations and controls

All the SSOP plans need to be documented and frequently revised in order to analyze the changes.