Start with the actual operation
We define the product range, capacity, production lines, packaging and storage conditions. You share a floor plan, equipment information, process diagrams and existing documentation. We compare these with operational evidence and an agreed site assessment, then identify missing information, responsibilities and priorities. For a new plant, planned processes are reviewed first and checked against the operating facility after launch.
Build documents around your processes
We map the product journey from incoming materials to dispatch and review good hygiene and manufacturing practices: GHP and GMP. This includes cleaning, personal hygiene, suppliers, allergens and traceability. Together with your team, we assess hazards and determine suitable controls. Procedures and records must fit your equipment, staff and products. An unchanged template cannot establish what happens at your particular facility.
Turn procedures into daily work
We agree who carries out each check, how results are recorded and what action follows a deviation. I prepare practical forms, instructions and training materials within the agreed scope. Training uses operational situations such as a missed measurement, unsuitable temperature or changed ingredient. Implementation checks examine whether responsibilities are understood and procedures are being used. Remaining issues form an action list; ongoing support can follow under a separate agreement.
For manufacturers, warehouses and chains
Meat, fish, frozen prepared foods, dairy, beverages, bakery products and plant ingredients involve different processes. A warehouse needs controls suited to receiving, storage and dispatch; a chain needs shared procedures that account for differences between sites. Restaurant and production kitchen projects can also be scoped. Send a short description of your activity, the location and your current stage, so we can identify the appropriate starting point.
Implementation and certification are separate
This service provides agreed procedures and help putting them into practice. It does not issue a third-party certificate or determine an authority’s decision about your premises. If a customer or tender specifies a certification scheme, we review the exact requirement and plan any preparation separately. Daily food safety controls remain essential, whatever certificates a business holds.
What your company receives
An initial assessment and a staged implementation plan.
Agreed process diagrams, hazard analysis and GHP/GMP and HACCP procedures.
Record forms, assigned responsibilities and agreed staff training.
Implementation checks and a list of remaining corrective actions.
Pricing and project scope
Individual proposal
Pricing reflects processes, locations, existing documents, training and visits. The scope and cost are agreed before work begins.
How does implementation differ from a HACCP manual?
A manual describes the system. Implementation also includes agreeing practical actions, training responsible staff and checking use. Existing documents can be the starting point, provided we assess whether they match the current operation.
How long does HACCP implementation take?
The schedule depends on processes, site readiness, available information and required changes. We agree stages, client inputs and timings after the initial assessment. A fixed deadline cannot be established from the business name alone.
Is my business supervised by Sanepid or a veterinary authority?
Sanepid is the common name for Poland’s sanitary inspection. The relevant authority depends on the products and activity; veterinary supervision applies to a range of animal product operations. We identify the appropriate route for your specific facility.
Can we start while I am in Ukraine?
Yes. Discussions, document review and some preparation can be carried out remotely in Ukrainian or Russian. Site visits in Poland and local staff participation are agreed according to the processes. Remote work still requires reliable evidence of actual site conditions.