General food hygiene - the certificate training

*1 Own-check
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Own-check is the systematic actions that the businesses conduct to make sure that the legislation on
foodstuff is complied with. That is, own-check is routines that the staff carry out during all
productions.
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The own-check must ensure that the food that is served or sold does not constitute a risk for the
health of humans.
To work with own-check means to focus on the critical points in the kitchen. When the critical
points have been identified, and kitchen routines and working procedures have been put into
system, you will have a nice tool to secure an efficient own-check.
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Critical points
A critical point is a place:
• Where danger exists for the propagation of microorganisms that is already present in the
food.
• Where danger exists for adding new microorganisms to the food.
• Where physical or chemical contamination of the food can happen.
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A critical control point is a critical point you are able to control.
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A part of working with the own-check program is to register the critical points (risk analysis).
*2 Risk analysis and critical control points
A risk analysis consists of:
a) Assessing which risks are associated with the current handling and selling/serving of
foodstuff and how serious and frequent these risks are. To point out where these risk can
occur.
b) Deciding which of the identified risks can be controlled in the production procedure and
thus is a critical control point.
c) Establishing limits for what is acceptable (critical limit), so that it is clear in advance when
deviations or irregularities occur.
d) Establishing and completing surveillance procedures to make sure that the foodstuff is
treated correctly at the critical control points. Effective surveillance procedures must exist
for all critical control points, including the frequency of the procedure and who is
responsible.
e) Specifying what must happen with the product in question, if errors are disclosed and
perform a corrective action, so that the error is not repeated.
f) Establishing when, how and how often the own-check must be revised, that is establishing a
procedure that ensures that the procedures described from a to e works properly. The owncheck
must also be adjusted to changes in the activity of the business.
g) Drawing up documents and keeping records to document that the procedures works
efficiently.
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The result must be recorded to prove that the work has been performed correctly.
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