Federal Service for Veterinary and Phytosanitary Surveillance (Rosselkhoznadzor)



Department for Food Safety Risk Assessment provides the following services:

A diagnostic audit of the establishment when food safety management system (FSMS)
is developed.

Development of food safety management system (FSMS) includes:
1. A hazard analysis and description of measures taken to prevent these hazards;
2. Determination of critical control points (CCP) in the production process;
3. Description of measures related to the hazards;
4. Establishment of critical limits for preventive actions related to each determined CCP;
5. Establishment of requirements for CCT monitoring;
6. Establishment of corrective actions that shall be taken, if there is a deviation from the critical limit;
7. Establishment of verification procedures;
8. Establishment of record-keeping and documentation procedures.

- Training senior management, operational and functional managers, leading specialists of the Customer.
- Conducting an internal system audit of the Customer's establishment together with the Customer's own auditors.
- Conducting an audit to prepare the establishment for export.

HACCP is based on a systematic approach that encompasses all food safety features of the production cycle –  from the receipt of raw materials to final consumption.

- We are a customer-oriented company;
- We closely cooperate with the establishmnets and get/give feedback on all issues;
- We maintain confidentiality of the provided information, during our work and communication with the Customer.
- We continuously improve our professional skills in the best educational institutions.
- Our highly-qualified experts are ready to solve a wide range of production problems;
- We have a unique experience in solving various food safety problems.

Head of the Department for Food Safety Risk Assessment

Head of the Department for Food Safety Risk Assessment -  Olga S. Podkopaeva

In 2009, she graduated from the Tula State University with a specialty in  "Quality Management", 
She took an extra training at the FSBEI HE MGAVMiB – MBA named after K. I. Skryabin in "Veterinary and sanitary inspection".
Her work experience is 11 years.

The Department for Food Safety Risk Assessment takes actions to implement HACCP-based food safety management system in accordance with the requirements of TR CU 021/2011 "On food safety", GOST R ISO 22000-2019, GOST R 51705.1-01 "Quality systems. Food quality management based on HACCP principles. General requirements", and also develops documents to certify products according to the FSSC scheme.



Moscow, ul. Orangereynaya, 23

8 (968) 862-99-07


Tula, ul. Nekrasova, 1-a
8(920) 271-09-58

Forms and documents

Model Service Agreement

Appendix 1 to the Agreement - Schedule for development and implementation of a HACCP-based quality and safety management system

Appendix 2 - Information about the Customer's establishment