Food hygiene; establishment, implementation and maintenance of a self-checking system in accordance with the HACCP concept

Anyone who produces, treats or places foodstuffs on the market must identify the critical points in the process flow by means of in-house controls and ensure that appropriate safety measures are defined, implemented and checked. This is done by means of an appropriate self-checking system, which is subject to monitoring by the official food control authority.

Description

The purpose of the in-house controls and measures according to Art. 5 of Regulation (EC) No. 852/2004 is to prevent the occurrence of health hazards due to chemical, biological or physical influences.

To this end, each establishment must draw up a concept for identifying, assessing and preventing hazards and provide the competent authority with supporting documents. The documents must be kept up to date and retained (Art. 5 (4) of Regulation (EC) No. 852/2004. In doing so, the competent authority shall take into account the type and size of the food business.

The concept shall comply with the following principles:

  • Analysis of hazards in production and work processes.
  • identification of points in the processes where hazards may occur
  • identification of critical points for food safety
  • the definition and implementation of effective safeguards
  • monitoring of these safeguards
  • Review of the hazard analysis, critical points and safeguards at regular intervals.
  • Obligation to document the procedure

Within this framework, the principles of the HACCP concept(HazardAnalysis and Critical Control Point) are one way of implementing preventive health protection. According to the HACCP concept, possible health hazards and the probability of their occurrence must first be determined (Hazard Analysis). Then, on the basis of the results obtained, measures must be defined with which the hazards to human health can be avoided or reduced (Critical Control Point).

Status: 20.08.2021

Responsible for editing: Bayerisches Staatsministerium für Umwelt und Verbraucherschutz

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