The evaluation of units is the official control technique carried out to verify food business operators regarding compliance with legislative requirements in the field of food safety, conducted through examination and analysis of objective evidence. As a result of the evaluation, the unit is classified into a risk category that determines the frequency with which official control actions are scheduled and carried out.
The evaluation of units and their classification into risk categories is carried out at predetermined intervals specified in Chapter II, letter D of Annex II to the order of the ANSVSA president no. 35/2016 – Methodological Norms for the implementation of the Food Safety Surveillance and Control Program.

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