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)