Development of HACCP plans and professional advice for food operations.

HACCP Documentation and Food Safety Consulting

Do you operate a restaurant, food retail store, or food production facility? We provide comprehensive consulting and professional services in the field of HACCP documentation—from the preparation of a complete HACCP plan, operating and sanitation procedures, to employee training in the HACCP system and food hygiene minimum standards.

All documentation is prepared in compliance with current EU and Slovak legislation, ensuring that your operation meets the highest food safety and hygiene standards.

What Is HACCP and Why Is It Important?

HACCP stands for Hazard Analysis and Critical Control Points. It is a globally recognized food safety management system focused on identifying, evaluating, and controlling food-related risks.

HACCP is an essential tool for every establishment that handles food, as it helps to:

• identify potentially hazardous raw materials in terms of toxic substances and microorganisms,

• determine possible sources of hazards and contamination points,

• assess risks and potential health consequences.

Who Is Required to Have HACCP Documentation?

According to Act No. 152/1995 Coll. on Food, as amended, and Chapter VIII of the Slovak Food Code (Principles of Good Manufacturing Practice), all facilities that handle food are required to prepare and implement an HACCP plan.

This obligation has been in force in Slovakia since 1 January 2000 and applies to all businesses operating in the food and catering sector.

Who Specifically Must Have HACCP Documentation?

• Catering establishments: restaurants, cafés, staff canteens, hospital kitchens, school cafeterias, food serving points, buffets, cafés, fast-food outlets, and similar facilities.

• Food retail stores: supermarkets, grocery stores, specialty food shops, and similar outlets.

• Food production companies: all facilities involved in food production, processing, or distribution.

• Non-profit organizations: organizations providing food services, including charitable kitchens and community catering programs.

When Is HACCP Required?

An HACCP system must be prepared and implemented before the operation is launched and approved by the competent public health authority.

Ideally, HACCP development should begin at the earliest planning stage of the operation or production process.

With our support, your business will be ready to open without stress, with full confidence that all food safety requirements have been met.

Steps in Developing an HACCP System

The HACCP system consists of several fundamental principles and steps, including:

• Hazard Analysis – identification of food-related risks.

• Identification of Critical Control Points (CCPs) – determining stages in the process where hazards can be controlled or eliminated.

• Establishment of Critical Limits – defining acceptable values to ensure food safety.

• Monitoring of CCPs – regular monitoring to ensure compliance with critical limits.

• Corrective Actions – defining actions to be taken when critical limits are exceeded.

• Verification – confirming that the HACCP system is effective and properly implemented.

• Documentation and Record Keeping

Additional Required Documentation

In addition to the HACCP plan (based on the type of operation), every natural or legal person must also prepare and apply additional mandatory documentation, including:

• sanitation program,

• operating procedures,

• metrology program,

• complaints procedure,

• food traceability documentation,

• and other related records.

What Happens If HACCP Is Not Implemented?

Failure to implement an HACCP plan exposes your operation to serious risks and legal consequences.

The Regional Public Health Authority has the right to inspect the accuracy and validity of HACCP documentation. If an entity does not have an HACCP plan or if it is outdated, the authority may impose fines ranging from EUR 1,000 to EUR 500,000.

Why Choose Us?

• Tailor-made solutions – documentation adapted to the specific needs and type of your operation.

• Legal compliance – all documentation prepared in accordance with current EU and Slovak regulations.

• Expertise and experience – a team of professionals with extensive knowledge in food safety and hygiene.

• Comprehensive support – from documentation preparation to implementation and staff training.

• Time and cost efficiency – professional preparation allows you to focus on growing your business.