Review of the existing system
We compare the documentation with current processes and organisation.
Food safety
Development and updating of HACCP systems
Practical food-safety documentation tailored to the specific establishment and the way work is actually organised.
A system for the actual establishment
Procedures and records are built around the technological processes, premises, staff and controls.
- Operating since 2008
- Certificate No. 006-3
- Personal and comprehensive service
Hazard analysisBiological, chemical and physical hazards.
Procedures and recordsControls, documentation and responsibilities.
Inspection preparationReview of the system and its practical implementation.
Development
From site review to a complete system
- Initial site review and activity analysis
- Description of technological processes
- Analysis of biological, chemical and physical hazards
- Identification of critical control points
- Critical limits and control procedures
- Responsibilities and actions in case of deviation
Prerequisite programmes
Good practices and daily control
- Good hygiene practices
- Good manufacturing practices
- Cleaning and disinfection
- Personal hygiene and staff training
- Pest control
- Waste management
- Incoming-goods and temperature control
- Maintenance of premises and equipment
Traceability
Procedures, records and response
- Traceability of raw materials and products
- Management of non-conforming products
- Product withdrawal/recall procedure
- Logs and control forms
- System verification
- Updates when processes change
Suitable for
Food-sector establishments and operators
- Restaurants and fast-food outlets
- Shops and warehouses
- Confectioneries and bakeries
- Kitchens and catering
- Hotels and accommodation with food service
- Food manufacturers and processors
- Other operators according to their specific activity
Maintenance
Updating and inspection preparation
Identifying non-conformities
We check for missing items, ineffective records and procedures that no longer match practice.
Updating and training
We revise what is necessary and clarify staff responsibilities.
Assistance with official instructions
We analyse requirements and prepare an implementation plan.
Documentation is not automatic approval
A HACCP system must be genuinely implemented, maintained and followed by staff. Preparing documents alone does not guarantee approval by a competent authority.
Specific case
Let us discuss what your organisation needs
Send us brief information about your activities, number of employees and the matter for which you need assistance.
Contact us
HACCP system inquiry
Briefly describe your case. We will review your inquiry during our business hours.