Online vzdelávanie
Online vzdelávanie
Online vzdelávanie


Hazard Analysis and Critical Control Points (HACCP) is a system that prevents contamination in the food industry and ensures food safety and quality. The development of the HACCP plan is logical, objective and standardized from one industry to another. If there is a risk, HACCP draws attention to it and preventive measures are implemented and possible risks are avoided. Controlling and monitoring major risks is an easier way to ensure product safety.

HACCP is a management system that controls potential hazards in food production. It deals with food safety, analysis of a wide range of hazards during the production process.

We offer the development of a tailor-made HACCP plan for restaurant businesses, catering establishments, buffets and food businesses:

  • according to the applicable legislative conditions
  • application of 7 HACCP principles
  • part of it is the development of a sanitation program
  • effective, fast and efficient.

All subjects, every natural or legal person who handles food in any way has the obligation to have a HACCP plan developed, implemented and present at the facility. This obligation is regulated by legislation.