Basic requirements

Permits (operation, waste management, biological treatment etc.)
Building (design, construction, building, zoning according to food hygiene legislation)
Suitability of equipment (construction, installation, cleaning)
Personal hygiene (health certificates)
Requirements to be met by the company
Food safety procedures
Record keeping for the implementation of the system
Establishment of cleaning and hygiene programs PRP, OPRP (operational, prerequisites) analysis programs
HACCP planning
Recall, return and improvement programs.