Directive on the manner and procedures of planning official controls and determining the minimum dynamics of official controls in facilities in which animal origin food is handled.

This Directive, for the purposes of Food Safety Law, prescribes the necessary manner and relevant procedures as regards the actions that veterinary inspectors carry out when planning official controls, taking into account the degree of risk in terms of hygiene and food standards, as well as the minimum frequency of implementation of such official controls for all facilities where animal origin food is handled, with the exception of primary production. When planning official controls, the veterinary inspector, that is head of the Department/head of the Veterinary Inspection Group, analyzes several criteria on the basis of which the decision is made on the dynamics of the implementation of official controls in each single object.