In 2005, we implemented the HACCP Food Safety Management System at Company-owned service stations and restaurants. The system was implemented on the basis of Codex Alimentarius. We are now working on ensuring compliance of our system with the PN-EN ISO 22000:2006 standard.

The purpose of the HACCP system is to ensure that customers are offered food which meets sanitation requirements, is safe and satisfies their quality expectations. This applies to both products in unit packaging and hot meals served in restaurants.

The HACCP (Hazard Analysis Critical Control Points) system is a systematic preventive approach to food safety, used to identify potential food safety hazards and the risk of such hazards at all stages of food production and distribution. Moreover, the system controls any hazards relevant to consumer safety and health. HACCP is a preventive tool, which serves to minimise hazards related to the sale of food. It protects consumer interests by guaranteeing safe and high-quality food products. The system also serves the interests of the producer, which can prove – by managing a production process in an appropriate and documented manner – that its products are safe.