The European Commission has actually published draft legislation that includes food safety culture.

A modification of Policy (EC) No 852/2004 on food health likewise covers irritant management, and redistribution of food.

The Codex Alimentarius Commission is anticipated to embrace a revision of its standard on General Concepts of Food Hygiene in the next couple of months. This upgrade introduces the food safety culture idea as a basic concept. Food safety culture’s aim is to increase awareness and enhance the behavior of workers in establishments.

Thinking about the modification of this standard and expectations of customers and trade partners that food produced in the EU abide by such a standard, it is essential to consist of basic requirements on food safety culture in EU policy, according to the EU Commission.

The draft presents requirements on excellent health practices to avoid or restrict the presence of substances causing allergies or intolerances in equipment, conveyances, and/or containers used for harvesting, transportation, or storage of foods items.

Ambiguous and involved expenses
Feedback on the food safety culture part of the plans, which closed this week, has been combined with many concerns raised by market while academia welcomed the draft.

Part of the new legislation asks management and all staff members of services to devote to a suitable food security culture which includes a clear circulation of responsibilities, proper training, and supervision, and validating controls are performed prompt and efficiently and documentation depends on date.

Independent Retail Europe, which represents groups of independent sellers, said this was unclear and the commitment needs to be connected to the implementation of Risk Analysis and Important Control Points (HACCP) requirements.

” Putting in place a culture of food safety is more crucial than ever in the time of COVID-19, but it must be based in concrete steps such as ensuring that suitable resources are spent on the cleaning and the preparation of stores throughout regular working hours.”

The text likewise mentions “application of food security culture will appraise the nature and size of the food service”.

The group stated this phrasing may be analyzed as permitting a less enthusiastic level of food safety commitment for smaller sized services.

” The dedication to food security ought to be the same for all operators– from hypermarkets to farmers’ markets.”

COCERAL, the European association representing the trade in cereals, rice, feedstuffs, oilseeds, olive oil, oils and fats, and agro supply, said global harmonization was key to an equal opportunity and establishing the very same culture worldwide.

” At the same time, all the points listed are currently part of the current business frame of mind and operations, under the HACCP method. The Commission should think about the real expenses for the involved financial gamers, keeping in mind particularly little and medium enterprises, and attempt to prevent imposing an economic burden on a currently greatly struck sector in the COVID-19 aftermath.

” COCERAL considers that for the sake of harmonization, main control authorities at the member state level need to adopt a typical structure to evaluate compliance versus the food security culture requirements.”

The association stated assistance would be helpful to the food sector and it was important not to impose various requirements on services in different countries.

Industry pushback vs a step forward
FoodDrinkEurope, the European food and drink market’s organization, said arrangements on food security culture look too unclear to implement in a reasonable way.

” In our viewpoint, there is no expectation among either 3rd countries or consumers that companies have a defined food safety culture, confirmed by the authorities. There is presently no contract within the personal standards on how food safety culture can be verified.”

The Intermediary Centre for the Meat Processing Industry in the EU (CLITRAVI) stated the Commission was presenting a subject without understanding the ramifications and the meat processing industry in Europe was “very concerned” about including such requirements in the regulation.

” CLITRAVI underlines the point that work on food safety culture, which originates from the industry’s privacy standards, is still in process, as these are matters that pertain to human habits and are not a technical requirement such as the HACCP.”

The group urged the EU Commission to withdraw the proposition which is planned for adoption in the 3rd quarter of 2020 adding any pending legislation must wait for Codex work.

Bert Popping, of FOCOS– Food Consulting Strategically, said the addition of the food security culture idea to existing guidelines on food health is a considerable advance.

” Nevertheless, the phrasing … is unclear and will give rise to misconception and confusion. It is advised to accurate the wording used prior to passing the proposition.”

Pieternel Luning of Wageningen University said the amendment develops opportunities and will not be an additional burden.

” The modification will improve awareness on the importance of food security culture. Taking notice of the food business’ food security culture will not just benefit the assurance of safe food but will likewise cause more dedicated and motivated employees and in general better service performance,” she said.

” The clinical neighborhood in collaboration with the food market has a terrific obstacle to establish tools and enhance plan for improving the food safety culture customized to the specific context of the food business operators in the food supply chains.”

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