Since 01.07.2013 г. CU TR 021/2011 “On food safety” is put into effect. Articles 10-19 of this Technical Regulation contain information on the necessity to develop and implement procedures, based on HACCP principles, identify requirements for food manufacturing, storage, transportation, sales and utilization processes. On this bases to simplify the assessment of food safety provision system (based on HACCP principles) availability and functioning in the organization, in relation with the requirements of CU TR 021/2011 “On food safety”, Certification Association “Russian Register” offers a new service – conduction of independent and voluntary assessment of food manufacturers.
Within the frameworks of this work, a competent and independent expert of Certification Association “Russian Register”, basing on obtained objective data, will assess compliance of food safety provision system functioning, in relation with the requirements of CU TR 021/2011 “On food safety”.
Independent and voluntary assessment allows to:

• Provide the organization’s management with objective characteristics of weak and strong points of current documentation, assess practical aspects of the enterprise’s activity, problem causes and food safety provision-related risks;


• Adjust arrangements on the improvement of food safety system, identify the required resources, allocation of authorities and responsibility;


• Make a well-considered decision on reasonability of engaging consultants for consulting or sufficiency of own resources for food safety system harmonization with the requirements of CU TR 021/2011 “On food safety”.

Independent and voluntary assessment of food safety provision system is conducted for manufacturers of any kind of food products covered by CU TR 021/2011 “On food safety”.
The assessment is conducted based on experts’ impartiality and competence principles. The experts’ competence is confirmed by field-specific education, work experience, additional professional education, advanced training.
In conduction of assessment experts apply current normative and legal acts in respect of food raw materials and food products safety, sanitary and epidemiological legislation as applied to specific character of the audited objects; relevant check-lists, where objective evidence obtained during the audit are recorded, are used in the audit.
The results are recorded as a detailed report, covering:

• all raised nonconformities,


• objective data obtained during the audit,


• conclusions based on obtained data.