Quality control
The quality of the goods of any enterprise is the basic component of its competitiveness. That is why the quality management system implemented at SA «Bucuria», which corresponds to the requirements of the international standards series ISO 9001:2000; 22000:2005 (HACCP) place a principally important role in the ensuring of the unified high standards. The Quality Management System (QMS) ensures to the consumers the confidence in the quality of the purchased production and also has a positive impact on the image of the enterprise itself.
The quality of the produced confectionery is one of the priority directions of activity of the company SA «Bucuria». The enterprise works in accordance with the elaborated policy in the sphere of quality management, which is ensured both by the highly professional personnel and technical equipping of the enterprise, and by the implementation of new control systems.
A basic direction in the work of SA «Bucuria» for the confirmation of the guaranteed quality of the manufactured production is the control of the quality of the manufactured production and of its safety, based on the requirements of the international standards ISO 9001:2000 and ISO 22000 (HACCP).
In accordance with the above stated, the following directions are strictly tracked at the enterprise:
The technical-chemical and microbiological control begins at the stage of determination of the quality of the raw material and half-finished products received at the enterprise. The auxiliary materials (labels, correxes, cuttings, trunks, paper, carton, glue, etc.) are also subject to control. The quality of the raw material and materials is controlled not only at the moment of receipt, but also during the whole stage of storage. A special attention is paid to the raw material and materials of long-term and short-term storage (the so called perishables). No lot of raw materials is introduced to the production without the special authorization of the CTL, which is issued after a thorough verification.
For the ensuring and maintaining of the high quality in the process of storage and at the stage of sale of the finished products, the control is performed directly during the production process.
The organoleptic, physical-chemical and microbiological transformation to which the raw material and half-finished products are subject is controlled at all the stages of performance of the production process, and also the basic parameters characterizing the process itself: temperature, time regime, etc. are controlled.
The control is performed by the specialists of the accredited laboratory (certificate of accreditation No. SA MD CAECP LÎ 02048 as of 17.07.2007).
The daily and operational control of the precision of dosage of all types of raw materials and food additives of the receipts is performed. The deviation in the dosage leading to insignificant alteration of the receipt, lowering of the quality and safety of the production are excluded.
The sanitary-microbiological control is a valuable auxiliary method at the sanitary inspection of the enterprise. Due to this method, it is possible to valuate the level of the sanitary condition of the factory and of the manufactured production.
The purposes of the sanitary-microbiological control have a double nature:
- 1) first, it is the prophylaxis of the food intoxications of bacterial nature and the prevention of the acute intestinal infections by means of ensuring and realization in the grocery stores of high quality and safety confectionery from the epidemic point of view;
- 2) second, it is the timely revealing of the potential reasons of admission at the production or during the sale in the trade networks of poor quality, dangerous products from the epidemic point of view. According to the results of the sanitary-microbiological inspections, an opinion regarding the observance pf the sanitary regime at the enterprise may be formed.
The whole production of SA «Bucuria» reliably corresponds to the sanitary requirements: at the enterprise, the microbiological analysis of the raw materials, half-finished products, finished productions is performed daily; by taking swabs from the equipment, inventory and hands of the workers, the sanitary conditions of the enterprise is determined each shift.
The rigorous daily sanitary-microbiological control of the production and confectionery allows revealing the potentially weak links (НАССР) and timely eliminating them. The tracking is performed at each production stage.
The sanitary measures in the production and sale of the food products have one basic end aim: the ensuring of the safety of the product supplied to the consumer from the point of view of the infections, toxic infections and intoxications of bacterial and viral nature. For this purpose, all the links of the production process are subject to strict control to ensue the observance of the sanitary requirements and norms, GOSTs, SanPiNs, MBT, requirements of the НАССР.
The particularities of the technological process of manufacture of the confectionery, and also the mechanization and creation of the flow lines practically exclude the presence of microorganism in their vital state. This is also favored by the chemical composition of the production itself: the low humidity, the significant sugar concentration, the solid consistency – all these exclude the possibility of conditions favoring the reproduction of the microorganisms.
The confectionery is kept in dry, clean, well ventilated warehouses at an optimal temperature (18 ± 3) ◦С and relative humidity of the air not more than 75 %.
The central testing laboratory ensures and serves as a guarantor of the precise, objective and impartial tests performed by the technically competent specialists, and guarantees the quality and safety of the confectionery produced by SA «Bucuria».
