**Author details**

involved in the management and control of food safety has become the utmost importance. The importance of developing effective relationships and mutual support among government agencies and institutions involved in the control of food safety and other interested parties, particularly the food industry and consumer associations, will enhance the establishment of

Since 1990s, food safety systems and code of practices have been developed substantially. These developments have been driven primarily by the implementation of the Hazard Analysis and Critical Control Point (HACCP) system for ensuring food safety worldwide, as well as compliance with International Organization for Standardization (ISO)-issued standards by different sectors of the food industry, including but not limited to the food chain. As a result, it has now become a necessity for students being prepared to start their career paths in the food industry to become educated about these safety systems, while still in their

The most important method for protecting public health is by promoting food safety that has long been recognized as a governmental responsibility in any country. It has improved through a series of statutory and regulatory requirements that responded to the fact that a significant proportion of human illnesses and deaths often have their origin in the food supply.

Most of the food safety studies were to place emphasis on microbiological criteria used currently in the different food commodities, as the issues surrounding food safety criteria are common to all sectors of the food chain. The observation of foodborne disease and the monitoring of microbial contaminants of food, both from a public health standpoint and control measures of the effectiveness of food safety criteria must be practiced. The suggested science-based strategy for developing food safety criteria, including the standard operating procedures and instructions for their implementation, should be described for obtaining the

Therefore, the scope of each study should cover these food safety criteria and should work to evaluate the scientific basis for existing microbiological criteria applicable to the selected food sectors, in addition to the extent to which these standards are suitable tools of ensuring the safety of such foods within any food safety systems based on the Hazard Analysis and Critical Control Point System (HACCP). The scope should follow the science-based process to set up food safety criteria and recommend guidelines as to what data are adequate and appropriate for use in developing new, or improving current criteria. The extent of the study should examine whether current criteria fulfill what they are required to achieve and the need to connect science-based criteria to public health objectives. Revision of the need for performance standards as control measures of food safety hazards and the way such criteria are implemented within HACCP system should take place to the extent that ensures processing of safe food. The recommended amendments for continual improvement should take into consideration the requirements of all the interested parties, i.e., consumer, industry, and food legislators.

effective food safety systems that positively impact the public health.

undergraduate programs.

2 Food Safety - Some Global Trends

**4. Objectives of food safety studies**

best data to support this process.

Yehia El-Samragy

Address all correspondence to: elsamragy@hotmail.com

Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

**Chapter 2**

Provisional chapter

**Food Safety: Food Crisis Management**

concrete examples from the egg, game and poultry industries.

concept, standards, crisis management, preventions

Food safety is a complex topic, and the various market participants are involved, such as authorities, non-governmental organisations (NGOs), consumer protection bodies and the media, have a very different, often emotionally charged perspective. This poses a particular challenge to producers and distributors when deciding on a method to deal with media attention on unhealthy food, with contaminations and residuals. There are numerous examples of crises caused by impermissible residuals. This shall be illustrated using

DOI: 10.5772/intechopen.73687

Keywords: basics food law, health risks, microbiological dangers, residuals, HACCP

Food safety is paramount in the food chains with raw materials contaminations, improper treatment or storage and incorrect declarations or expiration dates having become a daily occurrence. Almost every German food company, as well as food companies in other countries, experiences at least one so-called food crisis over the course of its activities. These are often triggered by inconspicuous events that are not indicative of a threat initially. However, experience has shown that what seems like harmless negative customer feedback or complaints can give rise to a full-blown crisis. The consequences are often initiated by media warnings, which might in turn lead to product recalls. These are subsequently published by the supervisory authorities in the European Rapid Alert System for Food and Feed—RASFF [1]. This is associated with high costs and time expenditures for those parties involved. As a result, recalls can even threaten the very existence of the distributing company responsible. Moreover, the distribution of unsafe food is usually associated with significant image loss. At the same time, the question arises when food should be considered hazardous to health following the legal

> © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and eproduction in any medium, provided the original work is properly cited.

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

distribution, and reproduction in any medium, provided the original work is properly cited.

Food Safety: Food Crisis Management

Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

Caspar Diederich von der Crone

Caspar Diederich von der Crone

http://dx.doi.org/10.5772/intechopen.73687

Abstract

1. Introduction

#### **Food Safety: Food Crisis Management** Food Safety: Food Crisis Management

#### Caspar Diederich von der Crone Caspar Diederich von der Crone

Additional information is available at the end of the chapter Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.73687

#### Abstract

Food safety is a complex topic, and the various market participants are involved, such as authorities, non-governmental organisations (NGOs), consumer protection bodies and the media, have a very different, often emotionally charged perspective. This poses a particular challenge to producers and distributors when deciding on a method to deal with media attention on unhealthy food, with contaminations and residuals. There are numerous examples of crises caused by impermissible residuals. This shall be illustrated using concrete examples from the egg, game and poultry industries.

DOI: 10.5772/intechopen.73687

Keywords: basics food law, health risks, microbiological dangers, residuals, HACCP concept, standards, crisis management, preventions

### 1. Introduction

Food safety is paramount in the food chains with raw materials contaminations, improper treatment or storage and incorrect declarations or expiration dates having become a daily occurrence. Almost every German food company, as well as food companies in other countries, experiences at least one so-called food crisis over the course of its activities. These are often triggered by inconspicuous events that are not indicative of a threat initially. However, experience has shown that what seems like harmless negative customer feedback or complaints can give rise to a full-blown crisis. The consequences are often initiated by media warnings, which might in turn lead to product recalls. These are subsequently published by the supervisory authorities in the European Rapid Alert System for Food and Feed—RASFF [1]. This is associated with high costs and time expenditures for those parties involved. As a result, recalls can even threaten the very existence of the distributing company responsible. Moreover, the distribution of unsafe food is usually associated with significant image loss. At the same time, the question arises when food should be considered hazardous to health following the legal

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and eproduction in any medium, provided the original work is properly cited. © 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

intention of the general administrative regulations of the EU Rapid Alert System. The Article Food Safety and Crisis Management illustrates this using several real practical examples, which the author Caspar von der Crone has overseen as responsible manager [2] over the last years.

3. Control scenarios

consumers against damage to health.

food should be identified, evaluated and managed.

Figure 2. Transparency, sustainability and responsibility along the process chain.

The HACCP consists of seven principles:

2. Identify the critical control points (CCPs).

1. Conduct a hazard analysis.

3. Establish critical limits.

4. Monitor CCPs.

Modern food control, in other words, is the control for 'means of live' [5]. Figure 2 is still at a nascent stage; however, its roots date back far into the past. Controls to ensure that consumer demands for healthy food were met have been in place for ages. German Food Law's history can be traced to the Middle Ages. Here, the objectives were to fight wine adulterating or counteract the growing public health risk posed by raw materials that are hazardous for health, among others. Regulations for meat production were introduced at a very early stage, with relevant hygiene directives. Regulations concerning the restructuring of food contact materials (LMBG) were introduced in the 1970s, which allowed the state to act to protect

Food Safety: Food Crisis Management http://dx.doi.org/10.5772/intechopen.73687 7

The survey conducted by the European Commission in their White Paper on Food Safety from 2000 is additionally worth mentioning. In it, the Commission worked out a division of food safety responsibilities between the involved actors, with the main responsibility for food safety lying with the feed producers, the farmers and the food producing companies. In this context, the HACCP concept (Hazard Analysis and Critical Control Point) was introduced, which obligates the food company operators to danger analyses and conceptual assessments. The FAO/WHO Codex Alimentarius offers an internationally binding version, which in turn is part of the 'General Principles of Food Hygiene'. With the HACCP concept, health risks posed by
