Quality control

We will briefly introduce you to the obligations and procedures related to the creation of menus, the control and supervision of ingredients used for the preparation of meals, as well as the control of prepared meals, drinking water and wastewater, the control of food preparation and distribution rooms, general use items and employees of the Institution:
Menus for the needs of DOBRI DOM are created and planned 14 days in advance. The quality of the ingredients used for the daily preparation of meals must comply with the applicable laws, regulations and rules on the quality of goods and ingredients in circulation and must be correctly declared.

Health control of food, drinking water and wastewater, as well as assessment of microbiological cleanliness in food production and distribution facilities, is carried out every month microbiological analysis of hand swabs of employees working on food preparation and processing, as well as swabs from work surfaces, dishes and cutlery at the locations of all dining rooms and the central kitchen microbiological testing of food samples at the locations of all dining rooms and the central kitchen testing of ready-made food meals to determine the caloric value and protective composition of food meals continuous monitoring of the health safety of drinking water in accordance with applicable legal regulations sampling and analysis of wastewater in the former refugee settlement of Kosnica the aforementioned analyses are carried out by authorized and certified laboratories.

Considering the number of meals prepared during the year and the health and social status of our users, it is important to emphasize that the Institution makes maximum efforts to completely prevent cases of illness caused by improper handling during the preparation and thermal processing of food, as well as by the insufficient quality of the same. For this reason, special attention is paid to the health safety of food and prepared meals, as well as sanitary and hygienic conditions in all business units.

Control is entrusted to all employees of the Institution in the Department of Food - Technical and Auxiliary Operations, where food is prepared, transported, processed and maintained, through self-control procedures that enable supervision of working conditions and prevention of accidental contamination of food and the working environment at every stage of the food chain.

The Department for Quality Control, Nutrition, Sanitary and Hygienic Supervision and Waste Management carries out sanitary and hygienic control over the Institution's organizational units, food transport vehicles, and ensures that each employee has a valid sanitary booklet, and that employees who come into contact with food on a daily basis at their workplace have completed a course to acquire the necessary knowledge about food safety and personal hygiene ("Minimum Hygiene Course"). The Department also collects and controls documentation relating to the quality and health safety of products from suppliers of food and cleaning products (declarations, product specifications, analytical reports, SDS lists, etc.) and contacts and submits reports to the competent Ministry of Agriculture on food donation procedures, given that the Institution is registered in the Register of Food Donation Intermediaries at the competent ministry.

The Department's tasks include building an environmental management system and ensuring and monitoring that the EMS is implemented, maintained and continuously improved, and recently, participating in the occupational health and safety management system as a new integrated system.

HACCP Certificate

ISO 9001:2015 Certificate

ISO 14001:2015 Certificate

ISO 45001:2015 certificate