Self-monitoring by the food business operator
Automatic Translation
This page was translated from German using artificial intelligence. The translation may contain errors or inaccuracies. In case of doubt, the German original version prevails.
Under EU food law, every food business operator is required to comply with "good hygiene practice" as well as to establish, implement, and maintain self-monitoring procedures (within the framework of a HACCP concept). Operational self-monitoring is intended to check and ensure the production of health-safe meals and food. It also serves the food business operator as evidence in case of damage.
