CPI's Quality Assurance Department controls proper performance and compliance of our work with the documentation and specifications provided by our customers. It enforces applicable procedures and instructions related to production processes.
Our highly qualified and motivated team takes care to ensure the highest quality in each job and at each stage of production.
We work in compliance with the HACCP and GHP-GMP systems. We have received the approval from the Sanitary and Epidemiological Authorities for production on an open product. In 2012, we successfully implemented the HACCP system and obtained the relevant certificate. Since 2013, we have been working in compliance with the ISO 9001:2008 standard. At present, we are focusing on implementation of the FSC, ISO 14001, and TAPA systems.
GHP (Good Hygienic Practices) - actions that must be taken and hygienic conditions that must be met and controlled at all stages of production or trade so as to ensure the safety of food.
GMP (Good Manufacturing Practice) - actions that must be taken and conditions that must be met so that production of food, materials, and products intended for contact with food is performed in a way that ensures its appropriate health quality in accordance with its intended use and the standards for assignment of personal hygiene products.
HACCP (Hazard Analysis and Critical Control Points) - actions intended ensure safety for food by way of identification and estimation of the scale of hazards from the standpoint of the health requirements applicable to food and the risk of occurrence of hazards in the course of all stages of production of and trade in food and food products; this system is also intended to specify the methods of elimination or reduction of hazards and to determine the corrective measures. The HACCP is systemic actions with the aim of identification and estimation of the scale of hazards to food safety from the standpoint of its health quality and the risk of occurrence of such hazards in the course of all stages of production and distribution. It is also a system intended to define the methods to reduce such hazards. The HACCP system makes sure that a facility has done everything possible to ensure the safety of the product and of the consumer, with reference to the applicable regulations, the good manufacturing practice, and the needs of customers.
EN ISO 9001:2008 - Quality management systems - Requirements - an international standard defining the requirements that must be met by quality management systems in organizations. This standard can be used by all organizations, regardless of their size and type. It focuses on understanding and meeting the requirements of the customer, which are specific requirements applicable to the products of an organization, on adopting a process approach, on delivering specific results with regard to profess efficiency and on their continuous improvement based on objective measurements. This standard recommends including the processes of organizations in the PDCA cycle, which is also known as the Deming Cycle. The main requirements of the EN ISO 9001:2008 standard include introduction of control of documentation and records, involvement of the management in building a quality management system, systematization of resource management, establishing product manufacturing processes, and performance of systematic measurements (customer satisfaction, products, and processes).