The simplified system would mean that retailers are not required to have detailed knowledge of specific hazards. They only need to be aware of the biological, chemical and physical hazards or allergens that 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. Ensuring the safety of donated food is particularly challenging because it may be nearing the end of its shelf life and also because several actors are involved in the food donation chain.
The scientific opinion will assist food donors and recipients by defining simplified food safety management systems to ensure redistribution of safe food to those in need.