This is done by means of a suitable in-house control system, which is subject to monitoring by the official food control authority.
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 or allergens.
For this purpose, each business must prepare a concept that serves to identify, assess and avert hazards and provide the competent authority with evidence. The documents are to be kept up to date and stored (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.
- Determination of the critical control points (CCP) in the process stage(s) at which control is necessary to prevent, eliminate or reduce the hazard(s) to an acceptable level
- Establish limits for the critical control points
- Establish and implement effective monitoring measures for the critical control points
- Establish corrective actions in the event that monitoring indicates that a critical control point is not under control
- Reviewing the hazard analysis, critical points, and safeguards at regular intervals
- Require documentation of the approach, appropriate to the nature and size of the food business.
In this framework, the principles of the HACCP(Hazard Analysisand Critical Control Point) concept represent a way to carry out 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 to avoid or reduce the hazards to human health (Critical Control Point).