Italian Study Explores Food Safety Culture Assessment in Light of EU Requirements
In light of the new EU regulation requiring food businesses to establish, evaluate, and maintain a food safety culture (FSC), a recent study aimed to gage food safety perceptions and FSCs at mid-sized Italian food operations. While European Commission Regulation (EU) 2021/382 mandated food businesses to manage and assess FSC, the methods for FSC evaluation, implementation, and improvement are undefined and left to individual companies to decide.
The study, conducted by researchers from the University of Pisa, included three Tuscan operations producing cured meat, dairy products, and frozen fish products. A survey was administered to employees, which found a generally “good” perception of FSC. However, areas for improvement were identified, such as improving training outcomes and teamwork in setting and achieving food safety objectives.