HACCP and other systems in catering

Do you need help with critical control points system (HACCP), with preparation of an audit or need to draw HACCP manual? Do you need to train employees in HACCP and hygienic minimum?

We offer you our professional knowledge and experience in drafting a plan of critical points, determination of hazard analysis, control measures.

If you plan to open a new business, we will review the project documentation with respect to the legislation and suggest operationally optimal solution.

We will help you with nutrition claims and allergens specification and will assist with the interpretation of existing legislation with respect to control authorities.

Our services are provided for catering house keepers:

  • hotels, guest houses
  • restaurants, catering companies
  • cafes, sweetshops, bars, pubs, fast food, stalls selling
  • closed catering (school cafeteria, canteens, hospitals, social care instituteand others)
  • other subjects in the area of catering services

Take a closer look at our services and contact us.

Catering

1. Hygienic minimum training

The aim of this course is to familiarize learners with the basic requirements for persons working in the area of food preparation (food handling), the extent of their knowledge. This course is primarily intended for workers in the field of food processing plants. The  training is focused on the knowledge necessary to public health protection in accordance with the requirements of regulation No. 490/2000 Coll.

Outline of the course:

  • Valid hygienic legislative
  • Novelties consequent on legislation
  • Power requirements for epidemiologically important activities, alimentary infections
  • Personal and operational hygiene
  • Fundamentals of HACCP

Scope of the training is 2 hours. Price according to the scope and number of participants. 

 

2. Good manufacturing and hygiene practices

Good manufacturing practices or GMPs describe the conditions and practices that are necessary for the processing, packing or storage of food to ensure its safety and wholesomeness. Several factors are involved in the processing of sanitary, consumer-safe foods. Providing a clean and sanitized environment and equipment for food processing is essential for producing safe foods, but that is not the limit of responsibility. Personnel practices, plant facilities, equipment and operations designed to prevent contamination, pest control and warehousing practices are all equally important. It is imperative that all of these considerations be addressed in the design of a comprehensive sanitation program and a subsequent HACCP system.

This course offers participants the introduction to the principles of good manufacturing and hygiene practices with an emphasis on practical application. On practical examples and demonstrations are highlighted most common weaknesses which can cause health security risk of dishes.

Scope of the training is 3 hours. Price according to the scope and number of participants. 

 

3. HACCP system

The seminar is intended for professionals who implement, maintain and improve HACCP system. The seminar is focused on knowledge of the legislation, including the principles of good manufacturing practice. On practical examples and demonstrations are highlighted the most common shortcomings.

Scope of the training is 4 hours. Price according to the scope and number of participants.

 

4. HACCP system audit

The content of this course is to acquaint workers who carry out HACCP internal audit with basic information on the planning and implementation of the audit, on the effective management of audit records and follow-up activities after the audit. The seminar is focused on the knowledge of legislation in the food industry, and audit practices. The program is supplemented by practical exercises and case studies.

Scope of the training is 5 hours. Price according to the scope and number of participants. 

 

5. Waste management in catering services

The content of this course is to acquaint students with the basics of waste management and waste management in catering operations.

The course aims to make acquaintance with waste management in food production (sorting, collection, waste transfer to authorized person biodegradable waste, composting and biogas production, disposal - incineration and landfill, packaging waste, waste crushers and Water Act) .

Scope of the training is 4 hours. Price according to the scope and number of participants.

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