With food safety policy We are obligating:

• To establish the control on all steps from the procuration of raw goods to the distribution of the final product

• To orient the procuration of raw goods from only the best and top safe suppliers - subcontractors whose production We regularly control

• To make risk analysis and to set up the control system which is based according to all preventing measures, not just analysis of a finished product

• To develop, apply and maintain all needed activities according to all principals from HACCP in all steps of process carefully planing every step

• To maintain high level of personal hygiene for human resources, work spaces and equipment

• For every employed assure right time and suitable training

• Constantly improving working conditions, and improving HACCP system with all new methods and equipment for the product preparation

• On the above numbered ways to ensure safe product