Food Safety

Food is joy, life, culture but only
whether it is safe, genuine, sustainable.

Food Safety

For Ensuring food safety, starting from the raw product up to the packaged product that reaches the consumer table, various strategies and methods have been developed over time to prevent contamination and check the correctness of the operations carried out by operators in the sector. There are more than 250, but each year new pathogens are characterized. Bacteria, viruses, mycotoxins, protozoa: There are numerous and very different microorganisms that can contaminate food and cause different diseases.

European regulations

Initially, the European Food Safety Regulations were: Regulation (EC) No 852/2004 – on the hygiene of foodstuffs; Regulation (EC) No 853/2004 – laying down specific hygiene rules for food of animal origin; Regulation (EC) No 854/2004 – laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption; Regulation (EC) No 882/2004 – on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules.

Which have been supplemented and replaced by: Regulation (EC) No 183/2005 – laying down requirements for feed hygiene; Regulation (EU) No 625/2017 – on official controls and other official activities performed to ensure the application of the
food and feed law [...]; Regulation (EU) 382/2021 – [...] on food hygiene as regards the management of food allergens, food redistribution and food safety culture.

Do you really know what HACCP means?

To ensure food safety, the protocol has long been introduced. Haccp (Hazard analysis and critical control point), a method of self-control that analyzes the entire food chain identifying the risks associated with each step of food and identifying possible solutions.

The HACCP was introduced in Europe with the Directive 93/43 and in Italy with Decree Law 97/155 which provides for the obligation to apply the Haccp Protocol for all actors at any level of the food chain.

HACCP vs UNI EN ISO 22000

TheUse of Haccp in companies the food production and processing sector, the food trade and catering and public establishments are linked tothe legal obligation of the undertaking Demonstrate your commitment to ensuring the food safety produced or marketed.

The UNI EN ISO 22000 “Food safety management systems – Requirements for any organisation in the food chain” is one voluntary standard which aims to harmonise on a global level the needs of a business organisation aimed at food safety. LISO 22000 certified It allows companies to Demonstrate continued commitment to food safety management and gain consumer confidence.

There is no conflict between the HACCP and UNI EN ISO 22000, but rather a synergy It allows food companies to ensure food safety and the quality of the food production process at the same time.

World Food Summit

FAO, Rome 13/17 November 1996

Food safety means that: “All people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that guarantees their food needs and preferences to lead an active and healthy life..”