LWV21144 Food Safety by Design (TS-02-216-014)

Food producers must assess the safety hazards for their food production processes. In time, food production processes are subject to change, for example driven by the introduction of new ingredients in circular economies, consumer trends or change in geographical origin of ingredients. This creates a need for continuous assessment of food safety. Furthermore, the transition to a circular economy, in which new ingredients and/or side streams are introduced in the process, may lead to new hazards. To prevent these from occurring, insight in the chemical and microbiological hazards resulting from the use of these new and/or reused ingredients and potential future risks is required.

The overall goal of this project is to provide food producers an instrument to assist them on decision making processes on potential food safety hazards for their products and production process. The project will deliver different output forms to support companies in their hazard identification activities that will be shared or made accessible in different forms. FBOs can use this output to (re)design their production process and as one of their inputs for HACCP. The implementation of the FSbD framework within the company and possible follow up activities with respect to safeguarding food safety is the responsibility of
the FBO.