The evaluation of establishments is the official control technique carried out to verify food business operators regarding compliance with legislative requirements in the field of food safety, performed by examining and analyzing objective evidence. As a result of the evaluation, the establishment is assigned to a risk category which determines the frequency with which official control actions are planned and carried out.
The evaluation of establishments and their classification into risk categories is carried out at predetermined intervals of time, specified in Chapter II, letter D of Annex II to the Order of the ANSVSA President no. 35/2016 - Methodological norms for implementing the Surveillance and Control Program in the field of food safety.

The operator may request the re-evaluation of the establishment for reclassification into risk categories, no more than once a year. The request for re-evaluation must be accompanied by justification for its necessity (interventions carried out within the establishment that have led to changes in the situation that formed the basis of the previous evaluation, changes to the evaluated points)