QAFP

QAFP, which stands for Quality Assurance for Food Products, is a set of guidelines and procedures ensuring not only safety, but also a higher quality of food and food products. The system covers all elements of the production chain in a given industry.

The QAFP system ensures a high, repeatable and reliable quality of meat products thanks to clearly defined and constantly monitored criteria and conditions of production at every stage of the production chain.

The QAFP system ensures the high quality of products by guaranteeing animal welfare, upholding the principles of GAP, GMP, GLP, HACCP and OHS, as well as meeting the defined criteria and conditions, which are constantly monitored at every stage of the production process. The requirements ensure product safety and a high level of consumer protection against possible adverse events in the production chain.

The uniqueness of products certified with the QAFP seal is based on quality and safety assurance throughout the entire production chain. The system is maintained in the spirit of a holistic approach to quality and safety of food and food products and normalises every step of the production process – from the farmer to the consumer.

Every stage of production is covered by appropriate norms – from breeding and feeding of animals, farming conditions, slaughtering, cutting, processing, transport, packaging, up to storage and sales. Thanks to the fact that all activities are interconnected, the level of consumer protection against the possible consequences of adverse events in the food chain is significantly increased. The fulfilment of requirements is verified by an independent certification body.

The quality of poultry produced as a part of the QAFP system stems from the requirements the producers need to meet in order to ensure that the following rules are adhered to:

  • using only poultry with meat of the highest quality;
  • feeding geese only oats in the final feeding period;
  • compliance with the principles of the QAFP system regarding nutrition, especially the prohibition of adding components to the feed that might affect the sensory or technological value of the poultry for not less than 3 weeks before slaughtering of young poultry;
  • packaging the poultry products in a modified atmosphere (MAP), the composition and quality of which must be controlled and documented. Polish goose meat products should be packed in shrink wrap;
  • upholding a ban on adding water or any additional substances to meat.

Products bearing the QAFP seal are identifiable at each stage of the production process.

THIS MATERIAL HAS BEEN DESIGNED FOR THE PROGRAM FINANCED
FROM THE EUROPEAN UNION AND THE REPUBLIC OF POLAND FUNDS IN THE YEARS 2013-2016