QUALITY PROTECTION SYSTEM

Since 2001 sustained quality of Artwinery products is controlled with the International Quality Control System of the International Standard ISO 9001. System implementation made possible to systematize all processes directed to satisfaction of the customer’s requirements.

“Products Safety Management System” ISO 22000:2005 was implemented and function since 2006 that allowed to provide risk management and to minimize its occurrence.

Customer requirements and expectations increase from year to year. Retail chains establish as compulsory condition for suppliers to confirm abiding by accepted standards in the field of Food Safety. Administration of “Artwinery” is aimed at satisfaction of its customer’s needs. Implementation in 2013 of the scheme of certification FSSC 22000 (which include requirement ISO 22000:2005 and ISO/TS 22002-1:2009) makes possible to cooperate with large distribution companies all over the world, which is determined by a single standard for products safety management.

Each year integrated management system of Artwinery successfully confirms compliance with the requirements of the international standards ISO 9001:2008 and FSSC 22000 at the certification authority TUV ZUD. System is an efficient mechanism of control for production and administrative processes of modern high-technology enterprise.

EIGHT PRINCIPLES OF QUALITY MANAGEMENT

Consumer Orientation

  • – Understanding existing and prospect consumer needs.
  • – Meeting consumer requirements.
  • – Efforts to excel consumer expectations.

Leadership

  • – Unity of aim and enterprise development line.
  • – Corporate culture development.
  • – Provision of the personnel responsibility and powers balance.

Personnel involvement

  • – Full discovery and development of personnel skills.
  • – Most efficient use of the personnel capabilities to achieve the company aims.

Process approach

  • – Determination of key processes and their interrelations.
  • – Complex resource management for the effective achievement of planned results.

System approach

  • – Planning and coordination of all activity aspects.
  • – Regular complex assessment of results.

Continuous improvement

  • – Improvement as the constant aim of all company activities.
  • – Personnel training as the decisive factor of the continuous improvement.

Decision-making based on fact analysis

  • – Measurements to collect data on flows.
  • – Analysis, processing and accumulation of the data to improve production processes and activity of all company divisions.

Mutually beneficial relations with suppliers

  • – Establishment of values though mutually beneficial and mutually dependent relations with partners.
  • – Maintenance of stable long-term relations.

SEVEN PRINCIPLES OF MANUFACTURED PRODUCTS SAFETY:

  • – Finding and identifying risks and hazards, related to the food manufacturing at all stages from procurement to sales.
  • – Determination of points, procedures, stages and processes to be controlled in order to prevent or minimize production risks and hazards.
  • – Setting parameters to be complied with in order to keep the boiling point under control.
  • – Creation of the boiling points test system using planned tests and measurements.
  • – Development of adjustment actions to be taken when a boiling point is out of control.
  • – Development of the procedure of complex manufacturing processes audit.
  • – Development of the reporting documents for manufacture safety control.