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Category: Food

All AQAP BRC CRA DPD EN 1090/ISO 3834 EUDR Food FSC FSSC 22000 GLOBAL G.A.P. GMP+ HACCP IFS ISO 13485 ISO 14001 ISO 17025 ISO 22000 ISO 22301 ISO 22716 ISO 27001 ISO 27002 ISO 27017 ISO 27018 ISO 28000 ISO 31000 ISO 42001 ISO 45001 ISO 50001 ISO 9001 KZR NIS 2 PEFC PPWR TISAX
Your food is good. But do you have the documentation to prove it to overseas customers?

Your food is good. But do you have the documentation to prove it to overseas customers?

Polish food producers are competitive. The quality of Polish food products is recognised across European markets – and beyond. read more The benefits of implementing ISO 22000 – why food manufacturers who have it cannot imagine working without it

The benefits of implementing ISO 22000 – why food manufacturers who have it cannot imagine working without it

Ask a food manufacturer who has gone through the ISO 22000 implementation process if they regret the decision read more IFS or BRC in the food industry – which standard to choose?

IFS or BRC in the food industry – which standard to choose?

Food producers are increasingly faced with the question: IFS or BRC? Both standards are recognised by the GFSI, both require the implementation of HACCP and a quality management system, and both open up access to retail chains. read more IFS Food Version 8 – key requirements for food manufacturers

IFS Food Version 8 – key requirements for food manufacturers

Version 8 of the IFS Food standard will apply to food manufacturers from January 2024. This is the most comprehensive revision of the standard in many years – it introduces a new structure of requirements, strengthens the risk-based approach and, for the first time, formalises food safety culture as a measurable element of the management system. read more HACCP in the food service and catering industries – requirements that apply to every kitchen

HACCP in the food service and catering industries – requirements that apply to every kitchen

Restaurants, bars, canteens, catering companies, food trucks and shops selling food prepared on the premises – all these entities are food business operators within the meaning of Regulation (EC) No 852/2004 and are all required to apply HACCP principles. read more Seven steps to food safety – how to implement an HACCP system in practice?

Seven steps to food safety – how to implement an HACCP system in practice?

Implementing an HACCP system is a legal obligation for every food business operator in the EU. read more HACCP – a mandatory food safety system. What does this acronym stand for?

HACCP – a mandatory food safety system. What does this acronym stand for?

Every company that produces, processes or places food on the market in the European Union is required to implement the HACCP system. read more Food safety culture in ISO 22000 – how to build and measure it?

Food safety culture in ISO 22000 – how to build and measure it?

The ISO 22000:2018 standard defines food safety culture as a shared understanding and commitment among all staff to ensuring product safety. read more ISO 22000 in the meat industry – specific requirements and key microbiological hazards

ISO 22000 in the meat industry – specific requirements and key microbiological hazards

The meat industry is one of the sectors with the highest microbiological risk profile across the entire food chain. read more FSSC 22000 for manufacturers of dietary supplements and functional foods

FSSC 22000 for manufacturers of dietary supplements and functional foods

The market for dietary supplements and functional foods is growing in Poland and Europe at a rate of over ten per cent annually. read more What is FSSC 22000 certification and why is it worth obtaining?

What is FSSC 22000 certification and why is it worth obtaining?

Food manufacturers seeking certification recognised by retail chains worldwide are increasingly turning to FSSC 22000. read more BRCGS Packaging Materials Issue 7 – what has changed since April 2025?

BRCGS Packaging Materials Issue 7 – what has changed since April 2025?

From 28 April 2025, all audits of packaging materials manufacturers must be conducted in accordance with the new, seventh edition of the BRCGS Packaging Materials standard. read more
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