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.