Food safety: quality management and occupational health and safety
Food sold in the EU is subject to high quality and safety requirements. A control system that the responsible food companies set up based on the HACCP principles helps with constant monitoring. In this article, you will learn how important food safety is for food companies and consumers and the role of the HACCP concept.
If you would like to delve deeper into the topic and are also interested in digital solutions for this work area, we recommend our free e-book!
Please note: If not stated otherwise, this text refers to laws and regulations in the EU. They may differ in other parts of the world.
Food safety in your company
Food safety is essential in companies and should be understood as a dynamic process. It covers the entire supply chain, from production and processing to transport and trade. A good food safety culture makes food companies less vulnerable to incidents caused by food contamination.
Definition of food safety
Food safety is very important in Europe. The majority of people have a high opinion of food safety, which refers to whether it poses a health risk. Food companies are responsible for monitoring food and the safety of the products they produce and/or sell. Safety and quality controls ensure that this standard is maintained.
Why is food safety so important?
According to food law, all food marketed in the EU must be safe, i.e. suitable for human consumption. It must not be harmful to health. This also applies to imported goods. Responsible food companies ensure food safety. This helps protect consumers’ health from food poisoning and illnesses caused by contaminated food. Compliance with legal regulations is checked as part of official controls. Substances that can be harmful to health are prohibited. New foods and additives require approval. In addition, the labelling should clarify whether the food contains allergens, for example.
Challenges in food safety
Due to numerous developments, ensuring safety in food production is now a primary task. For example, consumers’ eating habits are changing worldwide, and new products are constantly being produced and offered. Emerging pathogens also play a role. Due to these and other events, an internationally applicable food safety system exists.
Factors affecting food safety
Numerous factors affect food safety. These include:
- environmental pollution
- rapid increase in world population
- uncontrolled production and storage of food
- increase in mass production of food
- different consumption habits of consumers
- extending the expiration dates of food using chemicals
- use of new technologies in food production
The various events and developments have brought the concept of food safety into focus.
HACCP and GMP as basic requirements for food safety
Specific legal hygiene regulations apply in every country. These are mainly based on the GMP and HACCP concepts.
| GMP | HACCP |
| GMP (Good Manufacturing Practices) are international quality guidelines for the production of beverages, food, and other products. All manufacturers must adhere to these regulations to ensure a consistently high level of safety and quality of their goods. | HACCP (Hazard Analysis and Critical Control Points) is a systemic, risk-based concept designed to prevent physical, chemical and biological contamination of food in manufacturing, packaging and distribution environments. |
Occupational health and safety in the food industry
In the food industry, health and safety at work are particularly important. In this way, companies ensure their employees’ and consumers’ health and safety. Food safety requires combining the highest quality standards with safety-related aspects.
Food safety through quality management
The techniques and processes used significantly impact product quality. Therefore, they require constant monitoring, ideally simplified and automated by suitable quality management software. The legal requirements set out important criteria for quality management.
Understanding the HACCP concept
The HACCP concept is a self-control system used by companies and is part of the general principles of food hygiene. The company owner is responsible for its implementation. The main goals of the HACCP concept are the analysis and evaluation of risks and the assessment of the consequences for consumers.
The seven basic principles of HACCP
The HACCP concept is developed in seven steps:
1. Risk analysis
First, all conceivable dangers must be identified, and the possible risks must be assessed. Hazard assessment aims to identify and quantify health hazards at an early stage.
2. Determination of critical control points
In the next step, you determine whether these are critical control points (CCP). These describe a process step in which a health hazard can be avoided or eliminated.
3. Setting limits
You then set limits for the CCPs (for example, for temperatures or pH values). If these cannot be adhered to, the customer’s health may be damaged.
4. Monitoring of critical control points
Below, you define how to monitor the limit values. Physical measurements such as pH or temperature values are best suited for this. Set time intervals and specify who needs to be regularly informed about which topic.
5. Determination of corrective measures
In the event that the values of the critical control points cannot be met, you should define corrective actions at an early stage.
6. Verification procedure
Always review your HACCP concept. Also, keep an eye on whether the measures have been implemented.
7. Records and documents
It is important to document all processes carefully. Documentation can help prove that you have complied with your duty of care, for example, during food inspections. A digital solution can provide optimal support in this regard.
Benefits of HACCP certification
HACCP certification offers you many advantages. These include:
- compliance with legal requirements
- effective use of your resources to produce safe food
- improving food quality and avoiding product recalls
- avoiding unnecessary costs by focusing on preventive measures
Last but not least, you secure the trust of your customers.
Role of technology in food safety
The industrial implementation of well-known processes, such as heat treatment for the pasteurisation of beverages and milk or the sterilisation of canned goods, but also modern processes, such as the high-pressure treatment of packaged foods, makes an important contribution to food safety.
Implementation of HACCP in the food industry
The development of a HACCP concept requires good preparation. The preparatory steps include:
- determination of a reliable HACCP team
- description of processes and products
- compilation of a list of raw materials and ingredients
- creation of a process flow diagram
- ensuring compliance with legal hygiene regulations
The preparatory steps help to better understand the possible risks and hazards. The HACCP team can then start developing the concept.
Legal aspects of food safety
The rules and regulations in the area of food safety are complex. Important EU-wide and international regulations are:
- HACCP
- FDA
- EU10/2011
- EU1935/2004
- EU2023/2006
The various directives and laws are interconnected in the area of food safety.
Quality and safety standards for food safety
Numerous quality and safety standards provide guidelines for inspecting food businesses and ensuring food hygiene and safety compliance.
IFS Food
The “IFS Food Standard ” is an international standard for implementing food production processes. It is part of the Global Food Safety Initiative.
BRCGS Food
The BRCGS standards (British Retail Consortium Global) are international consumer protection certifications. They provide safety criteria for packaging and food manufacturers and retailers.
ISO 22000
The ISO 22000 standard is the international standard for food safety management systems and forms the basis for all private sector standards.
FSSC 22000
The food safety certification system, FSSC 22000, is based on the ISO 22000 standard.
Consumer and employee protection with iManSys
Food companies’ tasks are numerous and range from safe production and/or distribution (due diligence) and labelling of their products to food inspection and ensuring the traceability of food in the production, processing, and distribution stages. With an intelligent software solution such as iManSys, you can keep the effort low while ensuring the safety and quality of your products.
Do you want to know exactly how iManSys can digitally support you in monitoring food safety in your company? Then read our comprehensive e-book – free of charge, of course!
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