Good Manufacturing Practice and Good Hygienic Practice are fundamental for correct functionality of every company. Without them it is impossible to introduce the HACCP system and meet the food safety requirements.

Our long term experience allows us to practically prepare and implement all documentation necessary for every food sector.
Implemented rules of GMP/GHP are based on current regulations and common sense.
They take into consideration specification of plant, external predispositions and mentality of employees.

Worked out procedures and instructions of daily activities are employee-friendly and easy to implement in practice in fundamental ranges such as:
• cleaning and disinfection of rooms, surfaces, machines and devices
• hygiene and training of personnel
• deratization and disinsectization (DDD)
• water testing
• treatment of waste
• treatment of machines and devices

Preparation of good documentation constitutes half of the success.
Far more difficult stage is the correct implementation.
There is a need to persuade employees to apply those procedures and instructions, explain why they need to act in a certain way and what consequences might result from ignoring them.
Our specialists will deal with such problems.
Hundreds of implemented documentations and experience obtained from cooperation with different groups of employees together constitute their professional approach.
The rules of GMP and GHP implemented in practice are composed of:
• organization of practical activities
• checking of inserted records
• introduction of corrective measures

At the end of all activities involved in preparation and implementation of the system an internal audit takes place. It shows how the rules of GMP/GHP function at the plant and it allows for assessment of documentation's effectiveness.