HACCP implementation for food production and catering
We design and implement a food safety system based on HACCP principles - to meet technical regulations and pass health-authority inspections.
Yes. Implementing HACCP-based procedures is mandatory for all food-business operators under the technical regulations, and compliance is checked by the health authority.
HACCP is the baseline food-safety principles (mandatory). ISO 22000 is an international management-system standard that includes HACCP and is broader in scope. We help you pick the right level.
Usually from 25 documents: a policy, flow diagrams, hazard analysis, a HACCP plan with CCPs, monitoring procedures, prerequisite programs, logs and records.
It depends on the type and size of production. The audit is the entry point, followed by development and rollout with training. Exact timelines are fixed after the audit.
Following HACCP principles is mandatory on its own. A management-system certificate (e.g. ISO 22000) is voluntary but often required by chains and tenders. We prepare you for certification if needed.
Yes. We prepare the enterprise for an inspection, support you during it and help close any orders.