Standard method of implementation of GHMP and HACCP systems
The principles of a Good hygienic and manufacturing practice (GHMP) can be described as the basis to rules which workers of the gastronomic operation should follow. So, before any systems are implemented into the gastronomic operation, it is necessary to find out the level of following SHVP and possibly ensure corrections and suggest corrective measures for removal of any deficiencies. The first step before the HACCP system implementation is the analysis of the gastronomic operation and from that arising operational-organisational code.
Analysis
Face evaluation of the present operation state
general operation information
evaluation of the constructional - technical state
evaluation of manufacturing requirements
sanitation evaluation
human resources
Defining errors and deficiencies found in the operation
Proposal for correction measures
Operational - organisational code
Tool for securing a continous run of the gastronomic operation
definition of activity range, operation description (equipment, capacity…)
description of the range of work activities (setting based on SHVP)
control settings in a gastronomic operation
safety principles during work, fire code
hygienic regulations
principles of cleaning, sanitation, disinfection, dizinsection and deratization
Tables for labeling warehouses and workplaces
HACCP system implementation
HACCP system implementation using the programme HASAP Gastro Software
active help when defining HACCP system and launching the programme
training employees
Manual HACCP system implementation
processing documentation (HACCP plan), training key employees