Food control

Establishments where food is produced, processed or sold must regularly self-monitor the quality and safety of the raw materials used and their finished products.

They must also keep accurate traceability records, that is, from whom raw materials, ingredients or foodstuffs were purchased and to whom they were passed on. This will help isolate the problem in the event of an emergency.

The official food control checks whether all legal regulations concerning the circulation of foodstuffs are complied with. Monitoring is carried out by inspecting establishments and taking and examining samples.

How often an establishment is inspected depends on the level of risk. It depends on

• The establishment itself (type, size, production volume),
• the products (type, origin, shelf life),
• the qualification and number of personnel, and
• the hygiene standards.

Establishments that have already violated legislation or where deficiencies have occurred are inspected more frequently than others. If problems become known (e.g. through tips from consumers), an inspection is carried out immediately.

Samples are also taken and examined in a risk-oriented and targeted manner.

After a plant inspection has been carried out, the necessary measures are taken immediately - if required - to rectify any shortcomings found. In addition, after each scheduled inspection, a risk assessment of the respective operation is carried out with calculation of the next inspection date. In this way, good food business operators who act on their own responsibility receive fewer visits from the inspectors than business operators who have complaints.