Of all hygiene and safety-related issues, food-related incidents are the most frequent, which is why controlling the entire process is of particular importance.

The process encompasses everything from before these food products enter the establishment (supplier selection based on hygiene certification criteria, staff training, kitchen infrastructure, work procedures, documentation), to after food consumption, as procedures such as traceability and improvement through system verification activity analysis remain ongoing.

Verification activities and controls are included and form an integral part of the self-control system, ranging from the collection of food and surface analyses.