Food safety

📋 What is self-monitoring (egenkontrol) — and do I need it?

Every registered food business in Denmark must run written self-monitoring. Here’s what it has to cover.

This is general guidance. Food-safety rules can change — always verify the current requirements with your national food-safety authority ↗. The operator remains responsible for compliance; we accept no liability for this information.

Self-monitoring (in Danish, egenkontrol) is your business’s own ongoing proof that you handle food safely. In Denmark it is mandatory for every registered food business — a café, a food truck, a catering kitchen or a large production site all fall under the same principle. The question a food inspector asks is not whether you have one, but whether what you have would survive a visit.

What it must cover

Temperature control — cold storage, freezing, heating, hot-holding and cooling
Cleaning and personal hygiene routines
Goods receipt and traceability — where products came from and where they went
A written risk analysis identifying where things can go wrong
Corrective-action logs for when a check fails

Some of this must be written down; some does not have to be. The rule of thumb: if a step matters for food safety, document it. Written records are what turn "we do it" into "we can show we do it."

In MiniAgent every check is a written record by default. Each sign-off is dated and attributed to the person who did it, so the documented history builds itself as your team works.

General guidance based on EU Regulation 852/2004 and Danish food-authority practice. Always check the current rules for your business type.

This guide reflects general EU / Danish practice — always check the current rules for your own country and business type.