Food safety in general
Food safety, food compliance, traceability of food, food labeling and allergens are the challenges, which the the food industry and the companies involved in the supply chain – according to the law they are all termed as food business operators - have to face today.
A food producer who has no complete overview of the manufacturing and finishing processes cannot fully know the risks of the raw materials and finished goods, has not carried out complete risk analysis in the supply chain and cannot assess the dangers of cross-contamination with pollutants, molds, mycotoxins, allergens or other contaminants in food transport containers properly. This could lead to quickly losing a good image or worse even risks the existence of his entire company. Therefore strict compliance with the European regulations, national laws and compliance with the DIN or EN standards applies to all food business operators involved in the process chain.
Therefore the following regulations and standards are applied
- Regulation on Food Safety (EG) 178-2002
- Regulation (EC) No 852/853-2004 on the hygiene of foodstuffs
- Initial and recurrent testing of food transoprt containers in accordance with DIN 10 502-1/2
- Suitability test of food transport containers in accordance with DIN 10 502-1
- Regulation (EU) LMIV 1169-2011 on information provided about foodstuffs
- (EU) 183-2005 laying down requirements for food hygiene
- German LFGB – Lebensmittel- und Futtermittel-Gesetzbuch 2014
Definition food business
According to the food law food business are all companies carrying out any of the production, processing and distribution of food-related activities, regardless of whether they are aimed at profit or not and whether they are public or private. Food business are responsible for ensuring that the requirements of food law are fulfilled.
Regulation (EC) No 852/853-2004 on the hygiene of foodstuffs requirements
The EU seeks to ensure the hygiene of food at all stages of the production process, from the primary production stage (mainly farming, hunting or fishing) to the final consumer. This EU law does not cover issues relating to nutrition, composition or quality, or the production or preparation of food in the home.
The key principle is that everyone working in the food business must ensure hygienic practices at every stage of the production process. Food imported into the EU and exported food of animal origin must comply with EU standards or their equivalent, as well as any requirements which the importing country may impose. Traceability rules, introduced under Regulation (EC) No 178/2002, now also apply to food imported into and exported from the EU, with certain new requirements.
For companies involved in the supply chain this means:
The food business operator and foreign companies commissioned in their sub-processes (logisticians, cleaning equipment, maintenance and repair operations, tank test center, etc.) shall take full responsibility for food safety, for products produced by him or for running sub-processes such as transport, cleaning and disinfection or other process steps with which the food or product comes into contact (production of food transport containers, manufacturing silos, tank containers, tank wagons, standing and storage silos, IBC, thermal and refrigerated vehicles, etc.)
For Logistics, cleaning operators, tanks manufacturers, maintenance and operation technicians this means:
All participants must meet the food regulatory requirements of European food laws and regulations as much as the food producers themselves, if they take responsibility for and accept the outsourced processes – i.e. outsourcing work contract for cleaning, disinfection, storage and logistics of food in food transport containers – by the producers, without requiring a written agreement or arrangement of the parties in the contract for work.