I deal with hazard analysis and determination of critical control points in the production, storage and distribution of food and catering services.
I provide practical advice and information on how to maintain the health of food and dishes. I also perform internal audits of already implemented systems and provide HACCP training.
The obligation to identify Hazard Analysis and Critical Control Points (HACCP) in food production and placing on the market stems from the law.
Services:
- introduction of a system of critical points, ie preventive
measures to ensure the safety of food and meals
- carrying out HACCP audits
- system certification, preparation for certification audits
- representation in customer audits
Training:
training of staff in the principles of proper manufacturing, and
hygienic practice in accordance with Act 258/2000 Coll. O
protection of public health, to the extent provided by decrees
490/2000 Sb. and 137/2004 Coll. as amended and by the Regulation
EPR 852/2004 on food hygiene.
By implementing the HACCP system and training your employees, you will avoid complications during inspections of your operation.
Use - confectionery, pasta producers, bakeries, canteens and catering establishments, freezers, producers of food, sausages, delicacies, hospitals and all establishments, food warehouses and other establishments where it is necessary to observe hygienic principles.