Development and implementation of food self-control systems
Creation and implementation of a food self-control system and manual based on HACCP principles. Such a self-control system in a company ensures compliance with the minimum mandatory requirements in the food supply chain.
Preparation of self-control management systems for certification according to HACCP.
TRAINING
"MINIMUM HYGIENE REQUIREMENTS IN A FOOD COMPANY" — a training course that all employees of food companies must attend at least once every three years.
"SELF-CONTROL MANAGER" — a training course for employees who have to implement and supervise the food safety self-control system in the company.
