The operator's own system is called self-monitoring, with which the operator tries to ensure that the food products are safe and comply with the requirements of food legislation. The operator must identify the factors that endanger food safety related to his own activities and the food he handles and take care of their management. A self-monitoring plan is still the easiest way to demonstrate risk management in a food facility.
Instructions related to the self-monitoring plan (Food Agency)
Common requirements of the food industry for self-monitoring (Food Agency)
You can find more information about self-monitoring From the website of the Food Agency.