Food business education and guidance
Food information provision
- General information about food disclosure.
- Example of information signs for allergens or intolerances
- Guidelines regarding allergens and intolerances
- Table of allergens or intolerances (to be filled out)
- Names of allergens or intolerances in several languages
- MAST guidelines on the origin labeling of beef
- MAST guidelines on origin labeling for pork, lamb, goat, and poultry
- Dissemination of Information on Foodstuffs to Consumers
- Example of etiquette rules at buffets
- Minimum information that should accompany food on external packaging
- Online menus - ingredients and allergens
- Food supplements and additives - checklist
Requirements for food businesses
Importing food products
Recalls
Food contact materials
Internal control
- Basic elements of internal control, category 1
- General internal control, category 2
- Internal control with HACCP, category 3
- Guidelines for good practices in food companies
- Keep it Clean - hygiene practices in food handling
- Keep it Clean - English version
- Keep it Clean - Polish version
Food handling
- Some advice on ice machines, cleaning, and maintenance
- Cooling of food after cooking
- Cooking hamburgers and other minced meats
- Guidelines for food delivery services
- Rules for self-service of unprotected foods
- Some advice on handling vegetables
- Several tips for cooling food at home
- Guidelines for frying oil
Employees of food companies
- Employee training
- Rules for monitoring the health of employees in food companies
- Example of a health declaration
- Example of general conduct rules for employees
- Rules for protective clothing
- Rules for work clothes
- Information about hand washing on the Director of Health's website
Other
- SHS guidelines for extraction ducts, hoods, fire extinguishing systems, and ozone systems at dining establishments
- Signs with age restriction information for tobacco sales
- Dogs and cats at dining establishments (pending)
- COVID-19 information page