Are you interested in HACCP? 

Everyone running a business that deals with food must have implemented the GHP/GMP system and often has an obligation to develop HACCP records. 

Which businesses have contact with food? Not only places where meals are prepared and served—such as restaurants, cafes, bars, and food producers, including those involved in packaging—but also shops, wholesalers, kindergartens, school cafeterias, food transport vehicles—including food trucks, rickshaws, and ice cream carts—as well as pet food manufacturers. 

Individuals conducting unregistered business activities in the food sector should also have implemented quality systems. 

The size of the business does not matter—whether selling pretzels from a cart or operating the largest production facility in the region—the basic sanitary requirements apply to all. 


Do you have other questions?

Check our questions and answers—we’ll clarify any doubts together! 

Sanitary-Epidemiological Station (Sanepid) – Food Hygiene Department or the Veterinary Inspection, depending on the area in which we conduct our business. 

Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. 

Act of 25 August 2006 on the safety of food and nutrition. 

An official from the Sanitary Inspection or Veterinary Inspection may impose a fine of up to 500 PLN. 

A fine ranging from 1000 PLN to 5000 PLN may be imposed. 



The first step is to contact us by phone or email 



The second step is to understand the client’s needs and propose conditions 



The third step is to establish cooperation and start activities 


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What do the abbreviations GMP/GHP and HACCP mean? 

GMP – Good Manufacturing Practice

GHP – Good Hygiene Practice

HACCP – Hazard Analysis and Critical Control Points

The GHP book includes a set of procedures, instructions, and records related to: 

  • Location and environment of the facility 
  • Functional layout 
  • Machines and equipment 
  • Cleaning and disinfection 
  • Water supply 
  • Waste control 
  • Pest monitoring 
  • Personnel hygiene 
  • Staff training 

The GMP book includes a set of procedures, instructions, and records related to: 

  • Receipt of raw materials and materials 
  • Storage and handling of raw materials 
  • Pre-processing processes 
  • Main processing processes 
  • Internal transport 
  • Storage of finished products 

Implementing the GMP/GHP system in a facility is the basis for implementing the HACCP system in the next stage to ensure comprehensive food safety.

However, the HACCP book is not always required, and for some activities, only GHP/GMP or only GHP (e.g., in the case of food transport vehicles) may be sufficient. Regarding the required documentation, it is best to contact the District or Provincial Sanitary and Epidemiological Station – the food hygiene department or the Veterinary Inspection, which will handle the acceptance of our business.

The key principles of the HACCP system include: 

  1. Identifying all hazards to be prevented 
  2. Determining critical control points 
  3. Establishing critical limits at critical control points 
  4. Establishing and implementing effective monitoring procedures at critical control points 
  5. Establishing corrective actions if monitoring shows that a critical control point is out of control 
  6. Establishing procedures that should be regularly followed to check whether the measures taken are working and effective 
  7. Establishing documents proportional to the nature and size of the food sector enterprise. 

Need support in HACCP or interested in training on the safe use of diisocyanates? Take advantage of our help! EHS Consulting offers professional OHS services in Warsaw and beyond! 

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