HYGIENE PACKAGE AND SAFETY CONTROLS

The regulation of food hygiene at the international level is primarily shaped by standards and guidelines established by global bodies such as the Codex Alimentarius. This comprehensive collection of standards, codes of practice, and recommendations is jointly developed by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). It serves as a globally recognized reference for ensuring food safety and hygiene throughout all stages of the food supply chain—from production to processing and distribution. A cornerstone of this international framework is the General Principles of Food Hygiene (CXC 1-1969), which outline the essential measures that food business operators must adopt to guarantee food safety, prevent contamination, and protect public health. In its 2020 revision, the Codex introduced the concept of food safety culture, emphasizing the importance of a collective and proactive approach among all stakeholders in the food chain to promote safe food handling practices. In addition to these international standards, the work also considers European food hygiene legislation, particularly the regulatory framework established by the European Union, such as Regulation (EC) No 852/2004 on the hygiene of foodstuffs. This legislation complements international principles and plays a crucial role in guiding official control activities carried out by competent authorities to verify compliance and ensure consumer protection.