Globalization, increased competition and greater consumer awareness growing and growing demands, these are the reasons inducing the production of safe and healthy food. In times of growing competition for customers, ensuring the health safety of the product produced follows not only from the need to meet legal requirements, but must be an essential element in the marketing strategy of the company. However, it requires constant monitoring of every stage of production, at all levels of the food chain, from primary production through processing and distribution, to the date of purchase by the consumer. Supervision over the production, processing and distribution of food allows you to minimize or eliminate the risks. This is achieved through quality assurance systems play the role of monitoring tools.
Apart from obligatory such as GHP (Good Hygiene Practice), GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Points), ISO 9001 or 2200, are used in a voluntary quality standards IFS (International Food Standard), BRC (British Reatil Consortium Food Technical Standard and AIB (American Institute of Baking). The primary production is used for these purposes, the GLOBALGAP system, which is becoming very popular and important solution in this area. A very important aspect in the field of food safety becomes an obligation of traceability (Traceability). This concept has been indicated in Regulation (EC) No 178/2002 of the European Parliament and the Council.
Article 18 of the regulation made it mandatory traceability as an essential element of product safety.
Traceability ("follow the footsteps") was considered and incorporated into the guidelines of ISO 2200 in 2005, and later in the Law on Food Safety and Nutrition in 2006 (Journal of Laws No. 171, item 2006. 1225) (...)