EFSA has developed a new food safety management approach that makes it simpler for small retailers to donate food. 

The simplified system would mean that retailers are not required to have detailed knowledge of specific hazards. It includes steps for checking that donated food is safe, such as shelf-life control, maintenance of the cold chain and ensuring communication between the donor and recipients.

Under the new system, retailers need only to be aware that biological, chemical and physical hazards or allergens may be present and that a failure to undertake key control activities – such as separation of raw from cooked products – could pose a risk to consumers. The approach is intended for food distribution centres, supermarkets, pubs, restaurants and other small retailers.

Some experts say scaling down inspections is likely to lead to more consumers being infected with campylobacter. EWFC agrees with that!

Millions of chickens could soon be sold across the EU without being individually inspected for contamination or signs of disease after being killed, in a move some experts believe will put consumers at increased risk of food poisoning bugs.

Under current rules, every poultry carcass is individually, visually checked after slaughter and before being released for public consumption. But proposals being considered by the European Commission would see slaughter plants able to look at just a “representative sample” if they have a history of complying with the standards set by official veterinarians. 

In December 2019 regulation 854/2004 will be repealed. This legislation created the current detail of official controls on food of animal origin. EWFC have always known that the replacement for 854 would have to be created by Implementing and Delegated Acts added to the new regulation 2017/625. We have followed the creation of these proposals with great interest as it is our members, amongst other officials, that enforce them.

The EWFC Managing Board met in Vienna on the 4th and 5th of October to review the proposals, our comments to the Commission and their response.

The Board of EWFC are very concerned by some of the proposals, our comments on them are posted in an abbreviated form on the Commission forum for public consultation. You can read the detailed version below.

EWFC inspectors and Italian food inspectors have agreed to meet in December, during the MIG or "Mostra Internazionale del Gelato Artigianale di Longarone". Both sides are eager to meet and see if there is a common interest to keep up contacts or even possibilities to join the EWFC.

MIG or "Mostra Internazionale del Gelato Artigianale di Longarone" is the oldest trade show in Europe exclusively dedicated to the artisanal gelato: along the years the value of the tradition mixed with innovation led this event to a privileged position worldwide. The next 58th MIG, scheduled in Longarone (Italy) in the Dolomiti alps, from Sunday, 3rd to Wednesday, 6th December 2017 will be focused on artisan gelato made with local products.

The 40th session of an FAO Conference adopted a draft resolution last month with a view to having the General Assembly of the United Nations consider, at is next session in September to declare 7 June as World Food Safety Day. “World Food Safety Day will raise awareness of the global threat posed by foodborne diseases and reinforce the need for governments, the food industry and individuals to do more to make food safe and prevent these diseases,” said Ren Wang, director FAO department of agriculture and consumer protection.

The Joint FAO/WHO Codex Alimentarius Commission made the proposal to create such a day on a permanent basis at its 39th Session in Rome in 2016. Food safety was the theme of World Health Day in April 2015.

Awilo Ochieng Pernet, chairperson of the Codex Alimentarius Commission, said it would enhance consumer health protection and lead to a reduction in foodborne diseases. "The World Food Safety Day will contribute to raising awareness about the importance of food safety among all relevant stakeholders including the public and private sectors and all actors in the food chain, from primary producers to consumers.”