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In 2000, the CAFIA inspectors carried out a total of 10,174 inspections of producers, during which 5,314 operations (production points) were checked; a number of them were inspected repeatedly. In most cases, the system of critical control points (HACCP system) was subjected to inspection; that is, whether the requirements of Decree No. 147/98 Coll. of the Ministry of Agriculture had been complied with. The deadline for the introduction of the CCP system was December 31, 1999; the CCP inspections thereby commenced in January 2000.

As for commodities, most inspections focused on bakeries, delicatessen producers, and pastry producers. This corresponds to the number of registrations with the CAFIA: as of December 31, 2000, 2,098 bakery, 1,296 pastry, and 1,170 delicatessen producers had been registered.

The fields with the highest percentage of the CCP systems introduced were as follows: the production of natural sweeteners; beer; milling grain products; and starch and starch products. On the other hand, the fields with the lowest percentage of the CCP systems were pastry / dough products; ice cream; frozen cream; and mushrooms. At the same time, it was ascertained that some producers, in spite of having had the CCP system introduced in compliance with applicable legal regulations, produced unsafe food.

Besides monitoring the introduction of the CCP system, producers' compliance with other legal requirements was also checked, for example, sampling for checking food safety.

If a drawback was found within the CCP system inspection, a relevant measure was adopted. Periods of time for the drawback's rectification were set with regard to a specific situation so that they were feasible for the producer. The objective of controlling the CCP system was to ensure that legal requirements had been complied with and to map the situation, not to impose penalties.

Last year's CCP system checks revealed significant differences in the conditions of individual producers. In general, it can be stated that the presence of the CCP system increased in proportion to the size of the production entity; that is, the larger the enterprise was, the more likely it was to have introduced the system. Thus, the CCP system is usually fully functional in those entities that are strong in terms of their financial position and management. Furthermore, fewer problems were found among producers who had a narrow product range, used simpler technology, and produced foods with a low epidemiological risk.