S.L. 449.25 Art. 10Self-check system.

(1) A self-check system, based on Hazard Analysis Critical Control Point, must be set up by the licensee to identify critical points and monitor them.

(2) Records of results and procedures are to be kept on the premises and be available for inspection.

(3) Critical points are specific to each establishment and must thus be identified for each packing or processing establishment according to its structures, equipment, and work process.

(4) The self-check system must be aimed at monitoring such critical points to ensure that the aquaculture and fishery products satisfy the requirements of these regulations.

(5) This self-check system must include the following:

(a) description of aquaculture or fishery product;

(b) identification of critical points all along the packing or processing line;

(c) identification of the food safety hazards at each critical point;

(d) control measures to be taken at each critical point to avoid risk;

(e) personnel especially trained in the field of food safety, hygiene and related subjects, who will undertake the setting up of the self-check system and its running, and keep written records of results obtained for at least two years;

(f) monitoring procedures and critical limits for the parameters concerned;

(g) corrective measures to be taken in case of deviation from specified critical limits;

(h) a sampling programme to be carried out by an approved laboratory in conjunction with the specialised personnel in order to verify and reconfirm the efficacy of the self-check system itself, and revalidate it in case of any change in the work procedures.