Register of National Guides to Good Hygiene Practice
Food
SK
Technologické postupy a hygienicko-sanitačná príručka malovinára pre výrobu vína
SK
The priority objective of this guide is to ensure the quality and health safety of own products. For the reasons set out above, the Zeleneč Association of Winemakers and Vinegrowers is introducing a system for controlling harmful factors – the HACCP system – into its operations through this Hygiene Manual.
As wine producers, they would like to obtain the best possible preferences from their own consumers, and this can only be achieved by observing the high quality and reliability of the products.
The Association of Winemakers and Vinegrowers Zeleneč is aware that the Slovak wine market has a wide range of quality products and therefore places high demands in the area of qualitative growth with the aim of sustainable development not only for its own satisfaction but mainly for the satisfaction of its own customers
Technological procedures and hygienic-sanitation manual for the small-scale producer wine production
2024
The Association of Winemakers and Vinegrowers Zeleneč (Spolok vinárov a vinohradníkov Zeleneč)
https://www.mvc.sk/clen/spolok-vinohradnikov-a-vinarov-zelenec
no
Food: Processing plant
HACCP
Food: wine
SME
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