The objective of the key action "HACCP systems and self-monitoring in the retail trade in accordance with Regulation (EC) No. 2073/2005" was to review the good hygiene practice or HACCP systems and self-monitoring measures in the delicatessen sector of branches of retail companies and individual companies. HACCP is a concept that serves to prevent hazards for consumers in connection with food.

Checklists with questions were provided to standardize the controls. Samples were only taken in case of suspicion.

Eight samples were submitted for testing during the campaign.

• two samples were objected to because of a too high storage temperature

The evaluation of the checklists revealed generally good results for the sub-areas "structural requirements and equipment", "personnel hygiene", "cleaning and disinfection" and "condition of and handling of goods". Obviously, there are considerable deficiencies in the area of "self-monitoring and documentation".