What describes Food Safety?
Food safety describes all monitored processes that are dedicated to the safe preparation, handling and storage of food. The goal of food safety is to maintain hygiene in food production and thus prevent foodborne illness and injury on the part of the end consumer. Food producers and processors must comply with a wide range of food standards, laws, regulations and ordinances related to food safety.
Food Safety Culture
A practised food safety culture makes the company less vulnerable to incidents that could cause food contamination. The EU Commission has revised Regulation 852 as the legal basis for food safety in the EU.
Essential for the implementation of the Food Safety Culture in the company is the comprehensive training of employees with regard to hygiene, HACCP and other regulations, which are prerequisites for the implementation of the Food Safety Culture.
Food safety culture describes the shared values, beliefs and norms that influence food safety attitudes and behaviour throughout the organisation. Food safety culture elements are the elements of food safety management that a company's management can use to promote a food safety culture within the company.
Who is responsible for food safety?
In principle, the operator of a food business is responsible for the safety of its products and compliance with food law requirements. The control of compliance with these regulations is the task of the respective federal states.
HACCP stands for "Hazard Analysis and Critical Control Points" and describes the concept on which all internationally recognised food safety management programmes are based. For food processors and manufacturers, understanding HACCP is critical to implementing systems and procedures that minimise risks, protect consumers and uphold the company's reputation.
HACCP is an internationally recognised method for reducing food safety risks during both the production, processing and handling (e.g. transport and storage) of food. The HACCP concept involves identifying and evaluating all potential food safety hazards and then establishing a procedure to proactively control and reduce the risks.