In-house control is a self-monitoring system which refers the self-organized, systematic and continuous self-management of food businesses operators. In-house control refers to the operators own system used by the operator to verify that food products are safe and comply with the requirements of food legislation. Operators must identify the food safety risks related to their own operation and the foods they handle, and ensure that these risks are under control.
In-house control must have a written plan. The plan must be followed and updated. A record must be kept of the implementation of the self-monitoring. The food business operator is responsible for ensuring that the foods produced, sold, served and otherwise handled are safe and that consumers are not misled.
Environmental health care inspectors will advise companies in the compilation and development of self-monitoring plans, as well as supervising the function of self-monitoring of food businesses through inspections and sampling.
Further information: In-House Control - Evira