HACCP

HACCP ( hazard analyzis critical control point) – is a system, which enables identification and recognition, evaluation, reaction to and control of potentially harmful agents in foodstuffs and conditions, which put people's health at risk. According to the Act Regulating the Sanitary Suitability of Foodstuff, Products and Materials Coming into Contact with Foodstuffs (Official Gazette nos. 52/00 and 42/00) and executive acts, the HACCP system is obligatory for all who produce, distribute or sell foodstuffs.

To the above, we provide a HACCP approach and guidelines for good hygienic practices for catering, trade, production and other foodstuff-related facilities involved in the production, processing, transportation, warehousing, preparation and sale of foodstuffs, namely:

introduction of the HACCP system
counselling in the introduction and assistance during the introduction process
assessment of existing systems
verification of procedures and systems
education and training in the area of good hygienic practices (DHP and DPP)
analyses of objectives and purposes and testing success of execution in practice
use and handling of cleaning agents, disinfectants etc.
sale and delivery of appropriate cleaning agents from our own programme CLARUS 2000
professional cleaning and disinfection of all cleaning surfaces

haccp