SELF-INSPECTION - THE MAGIC WORD - EXPERI ENCES OF AN EXTERNAL CONSULTANT

According to the European community directive 93/43 for food hygiene, all food producers have to implement and document self-inspection. Thi s paper reports experiences made by an external consultant in a medium -sized butcher shop and describes implementation of the directive in p ractice. The following conclusions are drawn: 1. Hygienic concepts can be implemented also in medium-sized food producing plants. The necess ary budget is approximately 1 parts per thousand of the turnover, howe ver at least 5 000-10 000 DM. 2. Microbiologic verification of cleanin g and disinfection regimens is of utmost importance. Experience shows that many food producers could do better in this field. 3. Microbiolog ic examination should include much more than just bacterial counting. Further tests can, however, only be done by specialized laboratories. For implementation of self-inspection measures, close cooperation betw een food producers, food inspection officials and hygiene specialists is indicated.