HACCP

Greenclean helps You to prepare needed HACCP documentation (Enesekontrolliplaan, Tunnustamine). 

Self-checking is part of good customer service. Self-checking can be used to reduce losses and material damage due to improper handling and storage of food preservation. The self-checking plan is part of employee’s professional mentorship and supervision at the company, as it is a outline of the company’s activity in its entirety. (http://vet.agri.ee)

A self-checking plan contains the following items:
  • Description of the company’s activity
  • Company location map and room layout
  • Description of the handling stages
  • Supply and receiving of food
  • Checking storage conditions
  • Description of cleaning and disinfection
  • Employee hygiene
  • Employees who come into contact with food have passed food hygiene training – briefing
  • Employees hold valid health certificates
  • Pest control
  • Waste handling
  • Water supply and sewerage
  • Results of drinking water analyses
  • Complaints and suspected food poisoning – how to resolve and what action to take
  • Briefing all employees on actions related to the self-checking plan
  • Verifying the functioning of the self-checking plan and document archival
The self-checking plan is updated on an ongoing basis. (Marje Muusikus, senior inspector, Health Inspectorate)