The obligation for self-regulation is one of the most important principles of the Swiss Food Act (see article 23 Swiss Food Act). It applies to all business operators who manufacture, process, treat, distribute, import or export food, additives and commodities. The obligation for self-regulation has been incorporated in the Swiss Food Act since 1995. It was incorporated in the food law of the European Union in 2002. The responsible person ensures within the businesses under their control that all stages of production, processing, and distribution that foods and commodities satisfy the legal requirements, in particular regarding to health protection, the protection against fraud, and the hygienic handling of food and commodities. They must examine or make available for examination the goods according to the "good manufacturing procedures".