In Zakłady Mięsne Krotoszyn have initiated systems SSOP and HACCP, what is joined with having of the company an exportentitlements to the UE and USA market.There are works initiating system to assure right quality with international demands of the norm ISO 9001
System SSOP - Sanitation Standart Operation Procedures
The goal of the SSOP System is reducion patogens (a pathogenic factor) to first from raw materials to finished products.The enterprise has ready sanitary procedurs, where are writtedwhash procedures and disinfection rooms and device. There are stocktaked danger bevore- and middleoperations. All points are controls in enterpirse region and the control points are marked. The control actions which included to SSOP System, run over Quality Departament and National Veterinary Inspection. The control included visual and microbiology monitoring. A record of the aftercontrol resultsare suberdinated actually verification. When is it neccesery,we make correct operations.
System HACCP - A Demand Analise of the Critic Control Points.
The goal of the HACCP system was getting a secure productw. The traditionaly quality control was controled readu products. In HACCP system hte quality control begins from receiving a raw product. For the all of products are studied: a description of the technology process and diagram of the process. In technology process was determined ctitics point, for which were studied a quality loop (monitoring proceders, corretions procedures). The lokalizatied dangers in progress can take a good corretion actions, what in efect gives possibility/ chances to eliminate bad product. Descriptioned systems are audytion and they subordinate to update. A responsibility by it bears Departaments Managemant Quality.
ISO 9001 - in Zakłady Mięsne krotoszyn last for a few years works, to put into practice a system, which assures quality right with requirements international norm ISO 9001. Our enterprise put into practice a few procedurss for that system. The rest or procedurs are studied in working version.
We take certificate ISO 9001 not as paper to earn, but as a reality pattern for the organize our structure and procedurss that to guarantee the best quality for full range activity our enterprise.
We want to be prefer deliverer of the selected products the best quality. That filosophy keeps a confidence our customers, so we have captured new market. We employ specialists high quality and we raise continually our offer with products, which want our customers. This is our mission. We product healthly and safely. This means that our product is health and safe for customers and in production prosess we obey principles safe work.
In Zakłady Miesne Krotoszyn a main plase is quality politics. We have put into practice SSOP and HACCP
System, so we have export certificates. We get ready to put into practice a quality system with requiments a norm ISO 9001. A confirmation hight quality our products are awarding lately Certificates of the Military Centrum Research and Introduce Duty Food. Zakłady Mięsne Krotoszyn can prode a tradition over hundret years. The enterprise established in 1886 year. The export traditions of the Zakłady Mięsne Krotoszyn have been bevore a wars time. The bacon from Krotoszyn was export to United King. We have self-respect and our past and property out predecessors, so we think about future. The products of ZM Krotoszyn are exported to the UE country and to the East Europe and to the USA country.This is possible thanks certificates, which entitle us to export on the UE and USA market.
Since 1994 the owner of ZM Krotoszyn is Czesław Jagła. Zakłady Mięsne Krotoszyn belongs actually to the most famous polish producents. We employ 650 people, year-old sele came to 85 mln złoty, we predict a rise for about 100 mln złoty. Our offer includes over 200 different assortments. ZM Krotoszyn has a chain company shops and a patronage shops. we are deliverer a trade chain: Selgros and Intermarche. We belong to the rare polish company, which in that trade have hightly and world standart. In 1995 year was signed declaration our leadership, which hav shown a goal to every working company.
The Leadership of the Zakłady Mięsne Krotoszyn declars that products which are produc in our company are agreeable with requirements international norm ISO 9001 (PN-EN 29001). The Leadership our company declares that all organize pronciples, metod and kompetents responsibility are connected with a assurance of products quality, are in force all employers of ZM Krotoszyn. A realization all assurance is a guarantee high quality of all products and good kooperation with our customers.
We don't save on safety.
"To be a prefer delivarer selected products a high quality" - this is no watchword but concrete goal, which we laid in Zakłady Mięsne Krotoszyn. The most important role a quality products results from our Mission, Quality Declaration and Quality Politice established by leadership of ZM Krotoszyn. All our effort is connedted with preparation and running production. Every worker must be conscious controler for every mate, who does earlier operation. The production principle and previous functionation our company are described in procedures and in production lines are detailed instruction.
Our professional worker knows what principle and operations must he doing. He orients what to do, where is some disturbing, too.
Too high temperature, a bad appearance raw material, a machine breakdown, that are signals, which they start all
"general crisis headquarters." I manage that and I personally take a decision in that situations. Every that type events are registred in system documentation.
We know all what is going on here with our product on every stage protuction. That organization assure system SSOP and HACCP and norm ISO 9001, which we introduced in Zakłady Mięsne Krotoszyn.
HACCP - this is system, which came into being in USA for control quality for .... astronaust. The traditional quality system deponded on controling a ready product. In HACCP control begins from receiving raw materials. In general that system doing safety a raw material and safety production process.
SSOP - this is system, which assists HACCP. The goal of the SSOP is eliminat a pathogenic factor in every moment production. This is especialy sanitary discypline for our company. We obey washes and disinfection procedures and hgiene role, which are in force our workers.
Zakłady Mięsne Krotoszyn belongs to elitary team exporting to UE and USA countries, becouse we introduced SSOP and HACCP System. In Poland isn't many that company, only about 20, similar to ZM Krotoszyn. I want to notice that in Poland is 5000 company meat trade.
Quality System includes all our bussines. We take care of healthy and safety our customers. In 2000 year we commission workmanship to laboratory Veterinary Inspection over 10000 analysis. That are additional costs, but we bear it for safety our customers. This is another proof that our products are safety.
Unfortunately the way from finished production to consumprion fridge is very long. If we produced high quality product, it has with time less qyality and value. But we influence to tempo this process. It depends on producent, but it depends on mediotars and customers, too. Every reader had surre that situation, that sausage which took out ridge was "slimy." I ask, what became with it? My answer is simply: after thermal processing was infection on surface product, so on sausage were germs. That situation could be by dirty packed and hands of warehouse manages' or shop's worker or our hands, too.
So if we buy, we must:
- first - notice on producent - what do we know about him, if he is quality leader, what does he do for safety products.
- second - look at stand, packed and labec, manner storage. It is simply way to infection goods.
- thirdly - look at each other. we can't go many hours with mesh with smoked meats. We must lay it to fridge clean hands.
We must proceed rationally with smoked meats, this is chance to preservation quality products.
Quality subiect is very broad. I want to closer you that problem. We are responsible for our health, so if we buy sausage or another smoked meat we must ask oneself:
"If you know, what do you eat?"
