Services

 Our organisation offers the following services:

  1.  PROJECT DEVELOPMENT AND MANAGEMENT

2.       CAPACITY BUILDING – KNOW-HOW TRANSFER

3.       BUSINESS PROMOTION

      4.    TRANSLATION AND INTERPRETATION SERVICES

       5.   SERVICES IN THE AREA OF FOOD SAFETY

Basic training in food hygiene

·         Implementation of good production practice (GPP) good hygiene practice (GHP) which are preconditions for the HACCP food safety system

·         Training, implementation and maintenance of  HACCP food safety system

·         Training on implementation and implementation of ISO 22.000:2005 – food safety standards

·         Training for implementation and implementation of the Global Gap standard for the safety of agricultural products

·         Training on internal auditors for the HACCP food safety standard

When and where do the training take place?

The trainings are implemented in Skopje and upon the needs of the companies we can also provide in-house trainings, whereas the schedule is agreed with the client.
The organization of the in-house training takes place without interrupting the regular production. The organization of these training is done in accordance with the agreements with the client.

Who needs these kinds of trainings

·         Food hygiene trainings is oriented towards all food operators, i.e. employees who deal with food production or distribution

·         GPP, GHP, HACCP trainings are oriented towards all food operators
ISO 22.000:2005 trainings are oriented towards export oriented food operators

·         Global Gapis oriented towards producers of export oriented agricultural products

·         Internal audit trainings are oriented towards all food operators who already have implemented some of the food safety standards

Why training on food hygiene?

It is a legal requirement in accordance to the food safety standard (official Gazette of the Republic of Macedonia, No. 157/2010) and the rulebook on the conditions for direct supply on behalf of the producers of small quantities of food and food primary products to the final consumers or to the local retailer chains which directly supply the end supplier as well as the common and particular requirements for the activities of small-scale food operators.

Why HACCP, GHP, GPB

It is a legal requirement of the law on food safety (official Gazette of the Republic of Macedonia, No. 157/2010)

Why ISO 22000:2005

·         Increased profitability, productivity and efficiency of companies

·         it is in accordance to the requirements of all local national and international standards

·         It defines the history and origin of the product and it facilitates the withdrawal of the products

·         It identifies the responsibilities of every subject in the food business

Why Global Gap?
It is a standard for production of products from agricultural and animal origin, that are accepted and recognized by the majority of European distribution and retailer groups.


      6.    WATER SECTOR STUDIES

      7.   ADVICES FOR LOCAL COMMUNAL INSTITUTIONS

·         Corporate governance, organizational structure and management support

·         Trade procedures and book-keeping

·         Issuing invoices and collection

·         Staffing and human resources development

·         Operation and maintenance (O & M) training

·         Non- revenue water (NRW) reduction