When you open a package of your favorite food, the last thing you want to worry about is whether it’s “safe,” right? You just want to enjoy the taste! That’s precisely why European regulations and standards take care of it for you.
In Europe, a commitment to hygiene is written into the DNA of its well-thought-out food production system. We invite you behind the scenes to show you examples of the solutions that form the foundation of trust in European products!
1. The People – The First Line of Defense
Before an employee enters the production hall in a modern facility, they often pass through a sanitary lock. This is a specially designed room where strict rules apply:
- Washing and Disinfection: These systems are designed to ensure no one brings external contaminants into the production area.
- Specialized Attire: Dedicated, sterile work clothing is a requirement!
An Interesting Fact: Many plants use a color-coding system—employees in the raw material zone wear a different color than those in the finished product zone to visually prevent the risk of cross-contamination!
2. The Space – Cleanliness Guaranteed… by Intelligent Design!
A modern European production plant is designed with one goal in mind: to minimize the risk of contamination.
- Appropriate Materials: The use of materials like stainless steel is standard. They are smooth, non-porous, and easy to clean, which hinders the growth of microorganisms.
- Hygienic Design: Hard-to-reach places are avoided in many facilities—for example, the joints between the floor and walls are often curved so that dirt cannot accumulate there.
- Air Quality: In high-risk zones, standards may require the use of filtered air (HEPA), similar to medical facilities, to ensure maximum cleanliness of the product’s environment!
3. The System – The Invisible Guardian of Quality
Behind all this is an intelligent control system aimed at prevention, not just reaction. Part of this is the HACCP system, which acts as a map of potential hazards. Every key stage of production undergoes regular monitoring, often using automated systems that react to the slightest deviation from the norm and notify those supervising food production and distribution. Thanks to this, combined with a traceability system (e.g., in the form of a code on each specific package), the product’s history can be traced at every stage of its creation¹.
If it’s from Europe… it’s safe!
This attention to detail—from employee hygiene to the advanced design of production plants—are examples of European producers’ professionalism in practice. It’s an approach that means when you reach for food from Europe, you’re reaching for a product backed by an entire system of care for hygiene. This is the foundation that allows you to enjoy the taste without any worries²!
Sources:
¹ Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs – This is the basic legal act that defines the general hygiene rules, including the obligation to implement systems based on HACCP principles, for all food businesses in the EU. (https://eur-lex.europa.eu/legal-content/PL/TXT/?uri=celex:32004R0852)
² European Commission’s page on food hygiene – The official website that describes the European Union’s comprehensive approach to food safety and hygiene, aimed at protecting consumers. (https://food.ec.europa.eu/food-safety/biological-safety/food-hygiene_en)
