Certificates and Awards

ISO 9001:2008

It is an improvement process consisting in constant analysis and evaluation of process implementation and achievement of specific goods with the use of all the sources available, such as cost optimization, labour quality improvement, increasing quality of products and services, strengthening the company’s market position. Living up to the customers expectations is the primary indicator of the effectiveness of the system functioning. Process orientation is the basis of the quality management system. System and process improvement is in the ISO 9001:2008 standard a constant work and the basic measure of the management system value in the organization.


Its main aim is to decrease the risks to human health caused by food by means of effective control of properly run supervision and a considerable limitation of biological, chemical and physical contaminations connected with the manufacture processing, distribution and storing.


FSSC 22000

FSSC 22000 is a leading global, independent certification system of food chain, based on the international standard ISO 22000. The basis for FSSC 22000 are requirements of ISO 22000: 2005, requirements of specification ISO / TS 22002-1: 2009 and FSSC guidelines. This standard is approved by GFSI (Global Food Safety Initiative) signifying recognition of the FSSC 22000 certification on a par with the standards of food BRC / IoP BRC or IFS Food / IFS PacSecure.


ISO 22000:2005

Food safety management systems – Requirements for organizations throughout the food chain. Standard published in September 2005, is designed to meet the requirements of national and international standards for safety and quality of food. It combines the HACCP system and a system of best practices GMP (principles of good hygiene practices and production, catering, etc.).


PAS 223:2011

Prerequisite programmes and design requirements for food safety in the manufacture and provision of food Packaging. “It is awarded to companies in which the production process is  organized and managed to minimize potential risks relevant to food safety. The introduction of PAS 223 ensures complete security for food packed in the package produced according this system.

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