QUALITY

HACCP and ISO standards has been introduced to ensure product quality and continuously controlled company's internal processes. 

HACCP

Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.

In organization Livonia Ltd. HACCP certificate is introduced a long time ago, to offer only the best and qualitative products.

ISO

The food safety management standard, ISO 22000, provides a common standard that enables organisations to demonstrate their commitment to food safety.