Élelmezésegészségügyi

Élelmezésegészségügy is a Hungarian term that translates to "food hygiene" or "food safety" in English. It refers to the set of practices, regulations, and scientific principles aimed at ensuring that food is safe for consumption and free from harmful contaminants. This encompasses all stages of the food supply chain, from production and processing to distribution and preparation.

The core objective of élelmezésegészségügy is to prevent foodborne illnesses and protect public health. This involves controlling biological hazards such as bacteria, viruses, and parasites, as well as chemical hazards like pesticides and allergens, and physical hazards like glass or metal fragments. Key practices include proper handling, storage, cooking, and sanitation of food.

Regulatory bodies in Hungary, such as the National Food Chain Safety Office (NÉBIH), are responsible for setting and enforcing food safety standards. These regulations often align with European Union directives, ensuring a consistent approach to food hygiene across member states. Businesses involved in the food industry are required to implement comprehensive food safety management systems, often based on the Hazard Analysis and Critical Control Points (HACCP) principles, to identify and manage potential risks. Consumer education also plays a vital role in promoting safe food handling practices at home.