Food Safety Systems

  • Peter RasporEmail author
  • Mojca Jevšnik
  • Mateja Ambrožič


Throughout the world, major shifts in food consumption at a global and regional level are occurring with considerable health consequences which results in increasing food safety and quality demands and requirements. A food safety management system is a set of interacting elements forming a network to ensure that food presents a minimal risk to consumers and includes good practices, HACCP system, management policies, traceability systems, and standards while considering food safety regulation. The vast numbers of laws, regulations, standards, good practices, and codes make everybody confused, even those who are working in the field on a regular basis and are forced to keep up with the developments. To achieve food-related disease prevention and efficient safe food assurance suitable for working environment from the hygienic-technical point of view, motivated, satisfied, and qualified personnel needs to be assured. Consumers are not connected to food supply chain according to chain principles. However, it has been shown that present maintenance of food safety in food supply chain can be easily broken down, because of different kinds of barriers or simple misunderstanding. Therefore, a new approach called “good nutritional practice” (GNP) was coined to manage food safety. It is important to reconstruct the existent food safety system with GNP which includes consumers and is based on a model that covers subsystems from other good practices through the food supply chain. There is also considerable interest in reducing humankind’s impact on the climate and invested effort has focused around the contribution that food makes to global warming such as carbon footprint, wastes, food miles, etc., and promotion of sustainable development. The Consumers Future Food reveals that there is a revolution, which raises ethical concerns all the way from stable to table, from farm to fork, from spring to drink. On the dinner tables of tomorrow, consumers may expect a new food icon that is the result of an evolution which is transforming the very nature of the food we eat with a view to create a new breed of future prospects for healthy and safe nutrition.


Food safety Systems Management Hazards Ethics Environment Consumer Good practices HACCP Standards Regulations 


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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • Peter Raspor
    • 1
    Email author
  • Mojca Jevšnik
    • 2
  • Mateja Ambrožič
    • 3
  1. 1.Institute for Food, Nutrition and Health, Faculty of Health SciencesUniversity of PrimorskaIzolaSlovenia
  2. 2.Department of Sanitary Engineering, Faculty of Health SciencesUniversity of LjubljanaLjubljanaSlovenia
  3. 3.Department of Food Science and Technology, Biotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia

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