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Allergen management encompasses all measures a food business takes to ensure that allergens are correctly labeled and unintentional cross-contamination is avoided as far as possible. Legally relevant
BRCGS (Brand Reputation Compliance Global Standards, formerly BRC) is a set of internationally recognized, GFSI-approved standards originally developed by the British retail sector. In addition to the standard...
The DGHM guideline and warning values are microbiological orientation values established by the Food Microbiology and Hygiene working group of the German Society for Hygiene and Microbiology (DGHM) for numerous food groups.
Food defense refers to all measures that protect food and production processes from deliberate manipulation – such as sabotage, extortion, vandalism, or terrorist-motivated contamination. In contrast...
Food fraud is the deliberate deception regarding food products, ingredients, or packaging with the aim of gaining an economic advantage. Typical forms include adulteration and dilution (e.g., by adding artificial colors or ingredients).
FSSC 22000 (Food Safety System Certification) is a GFSI-recognized certification scheme for food safety management systems. It is based on the international standard ISO 22000, supplemented by industry-specific preventive programs (e.g.,...).
HACCP (Hazard Analysis and Critical Control Points) is a preventive concept used by food companies to systematically identify and prevent biological, chemical, and physical hazards.
HACCP, IFS, and food safety officers are the central points of contact for food safety within a company. These titles are not legally protected; the roles often overlap and are...
Hygiene training is the umbrella term for instruction that provides employees with the necessary knowledge and skills for hygienic work practices. In food establishments, it is legally required: the regulation
IFS (International Featured Standards) is a family of standards for auditing and certifying companies along the food and consumer goods supply chain. The standards were developed by trade associations.
