Mattrygg

Mattrygg is a term used primarily in Norway to describe a comprehensive approach to food safety and hygiene that emphasizes prevention of foodborne illness. The concept was formalised by the Norwegian Food Safety Authority (Mattilsynet) in the early 2000s as part of a national strategy to improve public health and consumer confidence in the food supply chain. It is not a single product or certification, but rather a framework that includes risk assessment, employee training, hygiene monitoring, and continuous improvement of food production processes.

Under the Mattrygg framework, businesses in the food industry are required to conduct hazard analyses and implement control measures that cover all stages of the food supply chain, from raw material sourcing to final distribution. This often involves Hazard Analysis and Critical Control Points (HACCP) systems, as well as specific monitoring of temperature, pH and microbial counts. Employees receive mandatory training in hygiene practices and are evaluated regularly to ensure compliance with national and European regulations.

The Mattrygg programme also includes public information campaigns designed to raise consumer awareness of food safety practices. Materials such as brochures and training videos are distributed to schools, community centres and retail outlets. In addition, Mattilsynet runs inspections and audits of food businesses and publishes findings on its website, allowing firms to benchmark their performance against industry standards.

Mattrygg has been credited with reducing the incidence of foodborne disease in Norway and serving as a model for other Nordic countries. The programme evolves continuously as new pathogens and technologies emerge, with a strong focus on research and evidence-based policy development.