HACCP – Hazard Analysis and Critical Control Points system, hereinafter referred to as "the HACCP system" – the procedure aimed at ensuring of adequate food safety through the identification and estimation of the threat scale from the point of view of all requirements connected to the issue of food health as well as the risk of occurrence of threats during the process of execution of all manufacturing and food turnover phases. The aforementioned system is also aimed at the determination of the methods of hazard elimination and limitation as well as the determination of corrective activities.

The European Union legal system does not require for the HACCP procedures to be identified, for instance as part of the quality assurance system. All of the initiatives of reception of such identification are individual and free will decisions.

No, unfortunately not. An exception, may be constituted by those who are self-employed. The positive application of the HACCP system requires for the complete engagement as well as the participation of the managerial personnel as well as all employees who come in contact with food.

The initial conditions, the foundation upon which the HACCP system is based is constituted by the Good Manufacturing Practice (GMP) as well as a Good Hygienic Practice (GHP). The Good Hygienic Practice (GHP) is constituted by the execution of all activities both at the manufacturing stage as well as in the process of food turnover thus maintaining the conditions which ensure food products adequate food quality. The Good Manufacturing Practice (GMP) is constituted by the execution of all manufacturing activities in accordance with the predetermined requirements connected to the main construction, structural, technical, technological, equipment, operational practices and manufacturing method assumptions, which are indispensable in the process of manufacturing food of adequate health quality coherent with its destination.

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The process of registration upon the website is completely free of charge. Remember that the login and the password have to be typed with the application of small letters and without any characters characteristic for the Polish language and that your email address is unique and may not be the same for different users.

All of the payments may be executed online via the website of płatności.pl, directly upon logging in and purchase of a workshop or documentation. All of the purchase workshops and documentation are made available upon verification of the payment up front, the fact that usually takes up to 1 hour. In order to execute payment with the application of any other manner, for instance with the application of a traditional wire transfer, money order, etc. please contact us.

The certificate is a document which is required amongst others by control and supervisory entities, which confirms that the given employee has undergone the required schooling and workshop in accordance with the requirements of the Act of Food Safety. Our certificates are the honoured proof of the positive completion of a workshop and every certificate possesses the scan of consultant’s signature. Should there occur such need, we may submit the written confirmation of the completion of the course via letter.

In order to obtain the certificate the given workshop has to be purchased and completed followed by the positive completion of a testing session. Upon the passing of the test, the certificate shall be ready for download (PDF).

Test results are available immediately upon its completion. The final test may be attempted a number of Times without any additional fees until the obtainment of the sufficient quantity of points (80%) which level is indispensable to obtain the certificate, nevertheless, every time, the system chooses a different set of questions.

The length of training amounts to about 2 - 2,5 hours. The training finishes with a short test, upon the passage of which a certificate may be downloaded (PDF). The training may be stopped at any chosen moment and returned to later.

Access to the given training is offered for the period of 3 months.