Self-monitoring

Self-monitoring is the operator's own system, with which the operator seeks to ensure that food is safe and complies with the requirements of food legislation. A food operator must have sufficient and correct information about the food it produces, processes and distributes. The operator must be aware of the health hazards associated with food and its handling, and must identify critical points in the operation and ensure their control. The results of self-monitoring must be recorded with sufficient accuracy and the self-monitoring documents must be kept in a way that they can be inspected by the supervisory authority.

The operator must ensure that employees recognize the risks associated with their work and know how to act so that food does not pose a danger to consumers. Responsibility for the actions always lies with the operator.