Setting up hygiene measures. Effective hygiene solutions, facilitating cleaning and disinfection. Hygiene documentation: HACCP, operating and sanitation regulations. We offer hygiene audits and consultation in the selection of suitable premises for your business.

I focus on introducing HACCP into food production, providing training on the principles of good manufacturing and hygiene practice according to current national and European legislation, carrying out internal audits, drafting sanitation and operating regulations. I will make an analysis of the current situation in your operation.

I take care of all legal obligations in the field of OSH and food safety with an emphasis on legislative compliance and practical process improvement in your company. I will prepare the necessary documentation, conduct internal audits and employee training. I offer individual approach and support to start-up companies.

I offer a simple and to the point manual on HACCP (critical points plan) quality management systems. Capable of diagramming the production process, analyzing hazards and risk characteristics, identifying critical control points including control and corrective actions.

I offer consultations and training tailor-made for your food production. I focus on BRC standards, IFS, HACCP, food legislation, packaging, and last but not least I also deal with plant products.

Consulting activity in the food industry and catering. HACCP development and auditing for food production, restaurants and distribution, packaging materials. Food marking. GLOBAL G.A.P. GSanitation and operating rules, GMP/GHP, preparation of IFS Food, BRC, TESCO, ISO 22000, FSSC 22000 certification, training.

Hygiene training in the area of HACCP settings in gastro operations, audits of gastro operations.

We are experts in food and catering. We develop HACCP, operating and sanitation procedures, train your staff in legislation and public health knowledge, carry out internal audits and expertise on projects.

I will prepare HACCP and operational documentation tailored to your facility so that it passes inspections by the Regional Public Health Authority (KHS), the State Veterinary Administration (KVS), and the State Agricultural and Food Inspection Authority (SZPI). I am a veterinarian with 25 years of experience in the dairy industry; an audit of our facility by European commissioners concluded without any findings. I assist butcher shops, dairies, school cafeterias, restaurants, and food stores