Guide // Food Company Registration

Registration //

Food company registration

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G E T S TA RT E D Here are some important information that you need to know when you register your food company.

A happy smiley means that the areas that were controlled by the Food Authority under their visit were as they should be.

INDEX 01 // Virk 02

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Industry code

03 // P-device // Mobiltreg 04 // Documentation requirements // Risk analysis // Self-monitoring

It is important that your Food Truck has a happy smiley, as it may affect customers’ desire to buy food from you.

If there is a risk that customers or guests may become ill or get food poisoning, the Danish Veterinary and Food Administration close your business.

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// Self-monitoring options // Good workflow 05 // Final registration // First inspection 06 // Support

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01

VIRK Mit Virk will give you an overview of your company’s communication with the public. Here you can get and give rights, check your digital mailbox and much more.

Go to: https://indberet.virk.dk/

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02

I N D U S T RY C O D E

guide ST EP BY ST EP

A company must register within the industry it has its main activity in.

The code we primarily work with is 56.10.00 which has to do with providing food, drink and services.

If the company already has an existing industry code, a bi-industry can be created.

NOTE: Bi-industry must be approved by the tax authorities and can take up to 14 days.

Follow the guide here: https://goo.gl/D4hsdx

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03

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P-DEV ICE

MOBILTREG

The P-device number is a requirement for further registration. You can register your company in the Danish Veterinary and Food Administration as soon as you receive your p-device number.

If you wish to sell products from mobile sales van, you must register your truck as a mobile sales van at the Danish Business Authority.

Follow the guide here: https://goo.gl/rf7fHd

Follow the guide here: https://goo.gl/Al4jxG

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04

DOCUMENTAT ION REQUIRE MENTS

info

T HE ES S EN T I ALS

You can read about the following in the next pages: // Risk analysis // Self-monitoring // Good workflow All of these steps plays a crucial role for good food safety and good inspections.

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R I S K A N ALYSIS All food businesses are obligated to perform a risk analysis.

The companies must go through 12 forms, an active form that adapts to the answers.

The DVFA’s website shall, on the basis of your answers, make the risk analysis which is then saved as PDF file.

NOTE We recommend that the company prepare this themselves, as it provides great knowledge of the food authorities’ requirements while it is time consuming.

How to make a risk analysis: https://goo.gl/M31zZV

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SELF- M ONITORING Individual food businesses are responsible for making sure that the food meets the required standards. Self-monitoring is your own control of making sure your business and your products live up to this responsibility.

safety

S E L F - M O N I T O RING

You should develop a HACCP program according to the results of your risk analysis.

Internal control should cover the company’s critical control points (CCPs).

The DVFA’s approves or guides you about self-monitoring on the first inspection.

There are several different ways to perform self-monitoring which will be explained in the following pages.

Rules for self-monitoring: https://goo.gl/R1krxg

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SE L F-MON I T OR I NG OPTIONS The company can design its own selfmonitoring based on its risk analysis.

The company can use the DVFA’s offer of self-monitoring program. The program must be adjusted to the individual businesses’s activities.

Why it is recommended: // The digital self-monitoring is sends

reminders to both email and text

message if the monitoring is not carried out

// The program warns you if critical

control points are not in accordance

with the food law

// Easy access from mobile phones or tablets // Upon inspection it is easy to prove

that the monitoring is performed

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GOOD WORKF LOW You decide how to define the good work processes in your business. The main thing is to make sure that your business and your products meets the requirements.

This must be documented either orally by inspection or written. Written documentation is recommended if the owner of the company is not required to be physically present in the company.

Good workflow are the processes that contribute to high food safety and food quality in the company.

NOTE The rules of good workflow are very free in relation to your own company’s choice. The processes should be compatible with the company’s activities.

Description of good workflow: https://goo.gl/46Asb8

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05

F I N A L R EGISTRATION

F IRST INSP ECTION

Now the company is ready for final registration with the DVFA.

The first inspections are always notified in advance.

Have your P-device number ready that you got when you registered your business with the Danish Business Authority. It is important to choose the category ”mobile van” when registering the company.

The company’s registration report MUST hang visibly so customers can see it before they purchase products from the company.

They offer guidance during the inspection if you need it.

Guide til registration: https://goo.gl/maJZVH

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YOU A RE NOW READY

happy

SM IL E YS

Happy smileys are the way forward, both for you and your customers.

Remember that there is always help available at the DVFA’s website: https://goo.gl/eXc7yd You will find our support information on the next page.

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SUP P ORT If you have questions, please feel free to contact Jacob or Karina, who will be happy to help you.

Jacob Kystgaard jacob.k@hiiyou.org Karina Klante karina.k@hiiyou.org Telephone 70 26 00 40

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Refshalevej 147 1432 København 70 26 00 40

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