Self-monitoring plan preparation
We prepare a complete self-monitoring plan for your food business: HACCP hazard analysis, critical control points, and cleaning and temperature log sheets.
A self-monitoring plan drafted by a specialist
We prepare a compliant HACCP self-control plan for your food business — delivered as a PDF and editable Word file, ready for the Agriculture and Food Board (PTA).
- Experience since 2019
- Personal approach
- Deep knowledge of Estonian requirements
- Documents are yours — PDF + Word
What we do
Services
Food safety documentation, audits, sampling and training — tailored to your business.
Updating an existing plan
We review your current self-monitoring plan and bring it in line with the latest requirements of the Agriculture and Food Board (PTA).
On-site food hygiene training
We train your staff in food hygiene at your own premises: the content follows their actual duties and the real conditions of your kitchen.
Self-monitoring system management
We keep your self-monitoring system in order on an ongoing basis: updating the documents when your operation or the Agriculture and Food Board's requirements change, and regularly reviewing whether monitoring and records work the way the plan says.
Self-monitoring system audit
We audit your self-monitoring system at your premises or online: we check the documents and how they are actually applied, then deliver an audit report with corrective proposals.
Water and surface sampling
We take drinking-water and surface samples at your premises to check that the water you use meets requirements and that cleaning and disinfection are working. The samples are analysed by LABRIS, an accredited laboratory.
Consultation
Guidance on operating licences, communication with the Agriculture and Food Board, and preparing for audits.
How it works
Choose a service
Quote
We quote by what your business does, and you confirm the work.
Layout plan
We ask you for the layout plan of your premises.
Questions
We ask the questions the plan is built on.
Preparation
We prepare your self-monitoring plan, usually within 1–2 weeks.
Handover
We send you the finished plan as a PDF and an editable Word file.
Support
On request, a free consultation and support: for example, we also fill in the notice of economic activity that you submit to the PTA yourself.
Need
You describe what in the plan needs updating.
Review
You send us the plan for review and we agree the expected fee.
Corrections
We make the corrections the plan needs.
Feedback
You give feedback on the work and we refine it if needed.
Schedule
We agree the date and the schedule of the training.
Preparation
We ask for what we need to build the training around your business.
Training
The training takes place at your premises.
Certificates
We issue the participants their certificates.
Goal
We agree the goal of the management and how often we visit: every 1, 2 or 3 months.
Agreements
We make clear agreements for the cooperation.
Management
We manage your self-monitoring system as agreed.
Goal
We establish the goal of the audit.
Meeting
We meet online or at your premises.
Audit
We carry out the audit.
Results
We send you the audit's results.
Need
We establish whether and which analyses are needed.
Sampling
We take the samples at your premises.
Results
We send you the results from the laboratory.
Booking
Book a free 15-minute consultation at ohututoit.ee/en/consultation.
Meeting
We meet by video call or phone at a time that suits you.
Summary
We e-mail you a summary of the meeting.
Who prepares your plan
About
Merily
Food safety specialist
My goal is to make food safety compliance easy and understandable, so you can focus on what you do best — preparing excellent food. I have been writing self-monitoring plans since 2019 and want safe food on every Estonian table.
- Personal approach for every client
- In-depth knowledge of Estonian regulations
- Fast delivery and flexible collaboration
Questions & answers
Frequently asked questions
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.
Let's find the right solution
Whether you know exactly what you need or are still figuring it out, get in touch, or start with a free 15-minute consultation. We'll work out the right approach for your business together.