A self-monitoring plan drafted by a specialist

A self-monitoring plan is a document describing the food safety measures of your food business. Under Estonian food law, it is mandatory for all food handlers — restaurants, cafes, catering companies, and other food service establishments. The plan must cover hygiene, temperature control, cleaning, pest control, and other key areas.

The time depends on the complexity and type of business. Working with Ohutu Toit, a plan is typically ready in 1–2 weeks. You receive the completed plan as a PDF and an editable Word file.

HACCP (Hazard Analysis and Critical Control Points) is a risk analysis methodology used to identify and control critical food safety points. A self-monitoring plan is a document that includes a HACCP-based risk analysis together with all the necessary procedures and control measures.

Yes. We review your existing self-monitoring plan and bring it in line with the current requirements of the Agriculture and Food Board (PTA). You receive the updated plan as a PDF and an editable Word file.

The Agriculture and Food Board (PTA) requires food service establishments to have a valid self-monitoring plan, regular temperature monitoring, adherence to the cleaning plan, employee food hygiene training, and proper traceability. Ohutu Toit helps you systematically fulfil all these requirements.