TITLE IISPECIFIC REQUIREMENTS FOR THE PERFORMANCE OF OFFICIAL CONTROLS AND THE UNIFORM MINIMUM FREQUENCY FOR OFFICIAL CONTROLS ON PRODUCTS OF ANIMAL ORIGIN
CHAPTER I Specific requirements for audits by the competent authorities in establishments handling products of animal origin
Article 3Requirements subject to auditing
1.
When auditing good hygiene practices in establishments, the competent authorities shall verify that food business operators handling products of animal origin apply procedures continuously and properly concerning at least the following:
(a)
the design and maintenance of premises and equipment;
(b)
pre-operational, operational and post-operational hygiene;
(c)
personal hygiene;
(d)
training in hygiene and in work procedures;
(e)
pest control;
(f)
water quality;
(g)
temperature control;
(h)
controls on animals or food entering and leaving the establishment, and any accompanying documentation.
2.
When auditing procedures based on hazard analysis and critical control points (HACCP), as laid down in Article 5 of Regulation (EC) No 852/2004, the competent authorities shall verify that food business operators handling products of animal origin apply such procedures continuously and properly.
3.
They shall, in particular, determine whether the procedures guarantee, to the extent possible, that products of animal origin:
(a)
comply with Article 3 of Regulation (EC) No 2073/2005 as regards microbiological criteria;
(b)
(c)
do not contain physical hazards, such as foreign bodies.
4.
Where a food business operator uses procedures set out in guides to the application of HACCP-based principles, in accordance with Article 5(5) of Regulation (EC) No 852/2004, the audit shall cover the correct use of those guides.
5.
When carrying out auditing tasks, the competent authorities shall take special care:
(a)
to determine whether staff and staff activities in the establishment at all stages of the production process comply with the requirements, as regards hygienic practices and HACCP laid down in Article 3 of Regulation (EC) No 2073/2005, Articles 4 and 5 of Regulation (EC) No 852/2004 and Article 3(1) of Regulation (EC) No 853/2004. To complement the audit, the competent authorities may carry out performance tests, in order to ascertain that staff are sufficiently skilled;
(b)
to verify the food business operator's relevant records;
(c)
to take samples for laboratory analysis where necessary;
(d)
to document elements taken into account and the findings of the audit.
Article 4Nature and frequency of auditing
1.
The nature and frequency of auditing tasks in respect of individual establishments shall depend on the assessed risk. To this end, the competent authorities shall regularly assess:
(a)
human and, where appropriate, animal health risks;
(b)
in the case of slaughterhouses, animal welfare aspects;
(c)
the type and throughput of the processes carried out;
(d)
the food business operator's past record as regards compliance with food law.
2.
Where food business operators in the food chain take additional measures to guarantee food safety by implementing integrated systems, private control systems or independent third-party certification, or by other means, and where these measures are documented and animals covered by such schemes are clearly identifiable, the competent authorities may take such measures into account when carrying out audits to review good hygiene practices and the HACCP-based procedures.