These analyses are aimed at food and feed companies responsible for producing and marketing safe food. To this end, EU Regulation (EC) No 852/2004 requires food businesses to implement a self-monitoring system based on the principles of Hazard Analysis and Critical Control Points (HACCP).

The objective of HACCP is to identify hazards that may occur at any stage of food production or processing, establish the control points to be addressed to minimise risks and thus contribute to the production and processing of safe food for the consumer.

HACCP also plays an important role in the control and traceability of allergens as it establishes specific hygiene protocols to ensure traceability.

According to Regulation 1169/2011 on the provision of food information to consumers (applicable as of 13 December 2014), any food containing an ingredient that may cause allergies or intolerances in consumers must be identified on the labelling of the final product.

At the same time, the regulation also highlights the need for specific training on handling for risk control and good hygiene practices for special dishes intended for coeliacs, allergy sufferers and other intolerances.