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What is HACCP?
HACCP is a set of preventive actions that ensure sanitary flawlessness of food and dishes.


  • Fulfilment of the legal obligation for all producers and sellers of food HACCP is a legal obligation
  • since 1.5.2004 for all community feeding facilities (code 137/2004 Coll.)
  • since 1.5.2005 for all companies launching groceries on the market (code 147/1998 Coll.)
  • Guarantee of production process stability and high quality services
  • Improvement of order and increase of process efficiency
  • Increase of public and state auditing bodies trust

Main stages of the project

  • Danger Analysis
  • Definition of critical points
  • Definition of characters and limits in critical points
  • Definition of monitoring in critical points
  • Definition of corrective actions
  • Implementation of verification procedure
  • Implementation of evidence and documentation
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