Quality control includes three levels of control and is performed in accordance with control plans which we define together with our customers. Our goal is to modify our standards according to the standards and requirements of all our customers and, at the same time, to comply with our regulations, as well as with the European ones.

Our standards include ISO 9001:2008 and ISO 22000:2005, FSSC 22000 and HACCP.

RAW MATERIAL AND PACKAGING INPUT CONTROL

The input control includes all raw materials and packaging entering the production process. The emphasis is especially put on water quality control. Treated water directly used in the production process is tested.

Apart from the raw materials used as ingredients in the production, a regular input control is performed on the non-pasteurized beer delivery.

As far as packaging is concerned, it is of most importance to perform the input control of packaging in direct contact with the product itself.

PROCESS CONTROL

Process control includes monitoring the parameters during production itself in order to provide quality and regularity of the final product, and to prevent the product not satisfying all the defined standards reach the customer. Some parameters, such as carbon-dioxide and oxigen content and pasteurizing parameters, are constantly monitored. Apart from examining the drink parameters, the process control includes controlling the entire packaging. A very important parameter is the quality of the seam which is inspected by special seaming control equipment. Visual aspect of a can, drying, code quality, even the final packaging quality are inspected.

According to the regulation, all products have to go through the final control  – analyzing chemical and microbiological parameters of the product.

Chemical and microbiological laboratories are equipped for all raw materials and final products analyses.

The chemical laboratory is well equipped, starting with the basic volumetry devices, basic pH, conductivity and dry matter content control instruments, to the specific analyzers for the beverage industry (carbon-dioxide content in the final product, air content inside the can, inspecting clarity) and spectrophotometer for different analyses. A necessary device is also a data logger which constantly monitors and controls pasteurization process parameters, since this process is the most important for quality and safety of the product requiring such preservation. A seaming control device is also necessary when canning is the primary packaging.

The microbiological laboratory applies all the methods of microbiological analysis required by our regulations, as well as by the principles of good manufacturing and good hygiene practice (GMP and GHP). All the raw materials, semi-products and final products are inspected, as well as washed-out water, air and smears taken from different surfaces, packaging and hands. High-quality substrates and reagents are used in the procedure, as well as modern equipment including:

• Autoclaves for dish sterilization
• Incubators
• Laminar chamber
• Membrane filtration system
• Microscope

and other necessary equipment. With our equipment and human resources, we are able to perform microbiological inspection of different products and thus meet, not only our customers’ requirements, but the needs of all our partners unable to perform these analyses in their own laboratories.

Standards

Introduction of ISO 9001:2008 and ISO 22000:2005 quality and safety standards is underway, although their principles have been applied since the start of the company’s operation. There are records of all our activities which enable us to implement the continuity principle at any chosen time. At the same time we strive to fully obey all the health and work safety standards, as well as the environment protection standards, with intention to implement those as well in the near future.