No L 156/50 Official Journal of the European Communities 23. 6. 94 COMMISSION COMMISSION DECISION of 20 May 1994 laying down detailed rules for the application of Council Directive 91/493/EEC, as regards own health checks on fishery products (Text with EEA relevance) (94/356/EC) THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to' Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products ('), and in particular Article 6 (3) thereof, Whereas, in accordance with Article 6 (3) of the said Directive, rules must be laid down for the application of the principles on which own-checks are based ; whereas it is necessary to define what is meant by the identification of critical points and the establishment and implementa- tion of methods for monitoring and checking such critical points ; Whereas laboratories must be approved by the competent authorities on equivalent terms in all the Member States ; Whereas keeping a written record or a record otherwise registered must entail keeping complete documentation containing all information relating to the establishment of own-checks and the results of those checks ; Whereas the design and introduction of own-checks will differ from one establishment to another; whereas it is therefore necessary to propose, in the form of guidelines, a model of a logical approach intended to facilitate the uniform application of Article 6 (1) of Directive 91/493/EEC; Whereas the measures provided for in this Decision are in accordance with the opinion of the Standing Veterinary Committee, () OJ No L 268, 24. 9. 1991, p. 15. HAS ADOPTED THIS DECISION : Article 1 1. ‘Own-checks’ as referred to in the second subpara- graph of Article 6 (1) of Directive 91/493/EEC means all those actions aimed at ensuring and demonstrating that a fishery product satisfies the requirements of that Direc- tive. Those actions must correspond to an approach internal to the establishment; they must be developed and implemented by the persons responsible for each production unit, or under their management, in ac- cordance with the general principles set out in the Annex hereto. ’ 2. As part of the internal approach referred to in para- graph 1, establishments may use guides of good manufac- turing practice drawn up by appropriate professional orga- nizations and acceptable to the competent authorities. 3. The persons responsible for the establishment must ensure that all staff concerned by own-checks receive adequate training in order to effectively participate in their implementation. : Article 2 1.  “Critical point’ as referred to in the first indent of the second subparagraph of Article 6 (1) of Directive 91/493/EEC means any point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. All