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Preventing cross-contamination of allergens and food safety culture now legislated

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:

1. Dealing with food allergens

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:

  • All equipment and transportation equipment used for harvesting, transporting or storing food after use of an allergenic product should be cleaned and checked for residual contamination.

2. Food redistribution

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:

  • Shelf life dates or use-by dates are sufficiently far into the future that redistribution can occur and the product can be consumed within the remaining shelf life.
  • The storage and transportation of the products is carried out under proper and applicable conditions. Such as refrigerated storage and transportation.
  • Ensure proper organoleptic conditions and product traceability.

3. Food safety culture

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:

  • Are all roles and responsibilities known? And with my staff?
  • Do I maintain the integrity of the food hygiene system when changes are planned and implemented?
  • Is my documentation still current?
  • Are controls implemented in a timely & efficient manner?
  • Are my staff adequately trained and receiving adequate supervision?
  • Are legal requirements being followed?
  • Am I adequately encouraging continuous improvement of my food safety system?
  • Am I taking into account developments in science, technology and best practices?

Where do I start? How do I go about doing this? Do I have an allergen in my business?

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.

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