Food Safety-Program prerequisites
GHP / GMP and HACCP System
The responsibility of protecting "consumers, users and lessees against activities threatening their health, privacy and security, and against unfair market practices" art. 76
The public authorities comply with this constitutional obligation by the enforcement of food law, whose immediate goal is to mainly prevent the purchase and consumption of food injurious to health.
Therefore, the Polish accession to the European Union, declares that all companies involved in food production and distribution should implement and apply the principles of HACCP, which are considered the foundation of GHP Good Hygiene Practice and Good Manufacturing Practice GMP.
The HACCP system is recognized as the most effective tool to ensure that food is not contaminated or polluted, and it is safe to be consumed by the customer.
Personnel Training Centre-ERGON offers GHP and GMP professional trainings and issues relevant certificates for people directly involved in the production and distribution of food which is considered essential for the introduction of the HACCP system.
The form of training is formed to adapt with the needs of participants. It combines elements of basic knowledge and exercises that allow gaining practice in the implementation and maintenance of quality systems.
Trainings are designed for:
• Owners and workers in the food market (stores, warehouses),
• Owners and workers in the production of food (confectionery, bakery, ice-cream plants delicatessen, fruit and vegetable processing),
• Owners and workers of collective feeding (restaurants, canteens, nurseries, kindergartens, schools, hospitals, orphanages, cafeterias and student conjunction with PSEN)
The aim of the training is:
• To familiarize the participants with the legal requirements and guidelines of GHP / GMP and HACCP.
• Developing skills in the application of the GHP and GMP as well as implementing and updating the HACCP system.
• Preparation of standard HACCP plan.
Topics of the training program:
• Security and food law.
• Threats to food.
• GHP, GMP, HACCP as tools implemented for food safety.
• Good Hygienic and Manufacturing Practices based on the HACCP system.
• Principles and steps in implementing the HACCP system.
• Development of the HACCP system for selected products.
• Prices implementation of Best Practices (GHP / GMP) and HACCP.
Catering establishments:
- Up to 5 employees (Price 1000 - 3500zł)
- Up to 10 employees (Price 1400 - 4500zł)
- Up to 20 employees (Price 1800 - 6500zł)
- More than 20 employees (price negotiable)
Retail outlets (grocery stores, delis, etc.)
- Up to 3 employees (price 700 - 1200zł)
- Up to 10 employees (price 900 - 2500zł)
- More than 10 employees (price negotiable)
Food factories:
- Up to 10 employees (price 600 - 4000 zł)
- Up to 50 employees (Price 1500 - 8000 zł)
- More than 50 employees (price negotiable)
Stores, warehouses, cold storage, transport of food
- Up to 10 employees (3000 - 1000 PLN)
- Up to 20 employees (4500 - 1200 PLN)
- Up to 50 employees (5500 - 1400zł)
- More than 50 employees (price negotiable)
Prices instructions and procedures GHP / GMP GMP GHP HACCP documentation
a) Instructions 8zł/ 1 piece
b) Procedures 22zł/ 1 piece
c) HACCP plan model 300zł
d) internal audit 180zł
e) Training materials 120zł
f) documentation package 550zł
g) complete package, "Food Store" 100 - 450zł
h) complete package, "Magazine" 750zł
i) Package "Training of employees” 250zł
j) Procedures for "pre-packaged goods" 150zł
