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Regulation (EC) No. 2021/382 is effective for the food sector as of March 24, 2021. It is an amendment to Regulation (EC) No. 852/2004 on food hygiene. Thus, regulators, such as the NVWA & FAVV, may also start assessing the implementation of this legislation in your company.
Changes apply to 3 sections:
Preventing cross-contamination with allergens is now a legal obligation. This obligation affects not only food businesses, but also the primary sector. So this can have quite an impact for your business. For example:
Reducing food waste, the use of edible food sources and food donations are examples of objectives that will help achieve a circular economy. To promote and simplify food redistribution and also ensure food safety for consumers, the regulation lays down requirements. For example:
Food companies are responsible for establishing, maintaining and proving that an appropriate food safety culture is in place. This takes into account the nature and size of the business. Why? Because it is becoming increasingly clear that a corporate culture in which food safety is embedded contributes to the prevention of disaster scenarios. But of course it also contributes to the creation of a safe and quality product. A food safety culture starts with:
InvolvementEveryonein the organization works together to produce a food-safe product.LeadershipTake responsibility and include your employees in this.AwarenessKnowledge of hazards and the importance of food safety among all.Open and clear communicationAlso communication about deviations and expectations.Availability of sufficient resourcesBe able to produce safely and hygienically.
To ensure food safety culture within your organization, ask yourself the following questions, among others:
Would you like advice, support or a sparring session on what these legal obligations mean for your company and how to approach this? Then Précon has practical solutions for you. We are happy to help you.
Contact us at +31 30 65 66 010 or info@precongroup.com.
Subscribe to our newsletter, our monthly look at food and non-food quality management.