Over the past few years, there has been a growing awareness within the agro-food industry that, in addition to the more technological food safety aspects, the human dimension in a company can also have an impact on food safety and the quality of food products. 'Food safety culture' receives more and more attention, among others, through incorporation in the GFSI benchmarking requirements, and consequently incorporation in all GFSI-approved quality assurance standards (e.g. BRC).
Moreover, following the inclusion of food safety culture in Codex Alimentarius’ General Principles of Food Hygiene (CXC 1-1969) and acknowledging the importance of food safety culture for food industry, the EU Commission has now included food safety culture in the revised version of the food hygiene legislation (EU Regulation 852/2004). The draft act is already published and can be consulted. Also preventing allergen cross contamination will be a legal requirement in this revised hygiene legislation.
Ciboris wants to help and guide companies within this more human dimension of food safety and quality through projects and training courses.
What can we do for you?
Experience in this topic was gained by scientific research at Ghent University (Department Food Technology, Food Safety and Health, Faculty of Bioscience Engineering) and from practice. Moreover, as member of the Food Safety Culture Science group Salus, Elien De Boeck is internationally involved in discussions concerning food safety culture in the agro-food chain.
Do not hesitate to contact us for information about our food safety culture projects and trainings: info@ciboris.org
Ciboris npo is a recognized training and advice agency.
Contact us for information about grants via ALIMENTO or SME portfolio.
