Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce this risk to a safe level.

The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

PPH “Rysiek” produces in accordance with HACCP since 2004.