Food Safety Management System 

• Sample Hygiene Practice GHP - Enterprise Infrastructure and Other Requirements and Production Sample Practice GMP, Necessary Records and Procedures, Traceability - 2 * 1,5 = 3
• Food Safety Threats (Microbiological, Chemical, Physical)
• 1 * 1.5 = 1.5
• Hazard Analysis and Critical Control Points System HACCP
• 1 * 1.5 = 1.5
• Sectors relevant to HACCP (HoReCa, cheese, meat, nuts, baked goods)
• 1 * 1.5 = 1.5
• State system, national legislation, international standards ISO 22000 –
• 1 * 1,5 = 1,5