Do you operate a restaurant, grocery store or food production facility? We will provide you with comprehensive consultancy and professional services in the field of HACCP documentation. From preparing the HACCP plan, operating and sanitation rules to providing training in the HACCP system and hygiene minimum.
All documents are prepared in accordance with the valid legislation of the EU and the Slovak Republic so that your operation meets the highest food safety standards and hygiene requirements.
HACCP is an abbreviation for Hazard Analysis and Critical Control Points and is a globally recognized food safety management system focused on identifying, evaluating and controlling risks.
It is an essential tool for every facility that handles food, because it helps identify potentially hazardous raw materials in terms of toxic substances and microorganisms, determine possible sources of danger and places of contamination, and also evaluate risks and possible health complications.
According to Act of the National Council of the Slovak Republic No. 152/1995 Coll. on Food, as amended, and Title VIII of the Food Code of the Slovak Republic (Principles of Good Manufacturing Practice), the obligation to have an HACCP plan prepared and implemented applies to all operations that handle food. This obligation has been valid in Slovakia since 1 January 2000 and applies to all facilities operating in the gastro sector.
Catering facilities: restaurants, cafés, company kitchens, hospital kitchens, school canteens, food serving points, buffets, cafés, fast foods and similar catering facilities.
Grocery stores: supermarkets, small grocery stores, stores with specialized foods, etc.
Food businesses: all operations where food is produced or handled, including food producers, processors and carriers.
Non-profit organizations: organizations that provide catering services, even if they are not commercial, for example charity kitchens or community catering programmes.
The HACCP system must be prepared and implemented in the operation always before the operation is launched, and the operation must be approved by the relevant hygiene authority. Ideally, work on preparing the HACCP system should begin at the earliest possible stage of planning the operation or production process.
With our help, your operation will be ready to open without stress and with the certainty that all food safety requirements are met.
The HACCP system consists of several important principles and steps, including:
Hazard analysis: identification of risks associated with food.
Determination of critical control points (CCP): identifying places in the production process where risks can be controlled or eliminated.
Determination of critical limits: defining values that must be observed to maintain food safety.
Monitoring CCPs: monitoring critical control points to ensure compliance with established limits.
Corrective actions: determining steps to be taken if critical limits are exceeded.
Verification: verifying whether the HACCP system is effective and functioning correctly.
Keeping documentation
In addition to the plan according to the type of operation, every natural or legal person must also have other mandatory documents prepared and applied that are linked to it. These include a sanitation programme, operating rules, metrological programme, complaints procedure, food traceability and others.
If you do not implement an HACCP plan in the operation, you face various risks and potential problems.
The Regional Public Health Authority has the right to check the correctness and up-to-date status of the HACCP plan in operations. If the RPHA finds that a subject does not have an HACCP plan or that it is not up to date, it may impose a fine ranging from EUR 1,000 to EUR 500,000.
Tailor-made solutions: documentation adapted to the specific needs and type of your operation.
Compliance with legislation: all documents are prepared in accordance with current legal requirements of the EU and the Slovak Republic.
Expertise and experience: a team of specialists with deep knowledge and experience in food safety and hygiene.
Comprehensive support: from preparation of documentation to implementation and staff training.
Saving time and resources: professional preparation of documentation allows you to focus on other aspects of your business.
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