Self-Regulation Example for Food Businesses

This example can be used in connection with the introduction of own-check in small food business operators with limited processing of foods.

The example is a recommendation and should be adapted to the activities of the business.

The Danish Veterinary and Food Administration generally recommends, that food business operators use national guidelines, when preparing own-check programmes, and introducing prerequisite programmes in food business operators.

Risk analysis

The business must always prepare a risk analysis as the basis for its own-check, possibly including a written own-check programme. The risk analysis is a review of the activities of the business. The business must decide whether risks (hazards) are associated with its activities. The business must identify the relevant risks and describe how they are prevented or avoided.

Own-check programmeBusinesses with activities covered by this example may use the example as the basis for preparing an own-check programme. If the business has other activities, they must be described as a supplement to the example.

It is a legal requirement that critical control points (CCP) must be under control. You can read more about critical control points on the website of the Danish Veterinary and Food Administration. Forms 1, 2, 3, 4 and 7 and associated products in this example, cover activities that are typically critical control points.The other forms and procedures cover prerequisite programmes. Instead of using these forms, the business may give a verbal account of the procedures and routines they follow.