Food businesses; application for EU approval for sprout-producing businesses

The activity requiring authorization may only be commenced after authorization has been granted. The procedure is subject to application. A site inspection is carried out to ensure that the establishments meet the relevant hygiene requirements in order to guarantee the protection of public health. The approval of establishments should be subject to compliance with certain requirements in order to reduce the risk of contamination within the establishment where the sprouts are produced.

With the approval, the establishment also receives the approval number required for intra-Community trade.

Establishments are approved in accordance with Art. 2 of Regulation (EU) No. 210/2013 and Art. 6 Para. 3 of Regulation (EC) No. 852/2004. Regulation (EC) No. 852/2004 contains general hygiene rules for foodstuffs that must be complied with by food business operators, including during primary production and related operations.

The business owner or the responsible person appointed by the business owner must have the necessary reliability to manage the business.

The approval procedure begins with the submission of the documents to the locally responsible district administrative authority (district office or independent city), which carries out a preliminary review and forwards the application to the government or the Bavarian Food Safety and Veterinary Control Authority (KBLV). After the application has been submitted and a preliminary inspection has been carried out, the government or the KBLV carries out an on-site inspection to check whether the relevant requirements of food law have been met in each individual case. The administrative procedure is concluded by issuing an approval notice. With the approval, the establishment also receives the approval number required for intra-Community trade.

• Operating mirror with supplementary sheet
• Documents for the designation of room use
  If applicable, true-to-scale operating plan with material and personnel flow and machine layout (depending on the size of the business; not for artisan businesses)
• Proof of the reliability of the food business operator
  If applicable, certificate of good conduct, extract from the central trade register, self-disclosure