Termésbiztonság

Termésbiztonság is the Hungarian term for food safety, encompassing the measures, regulations, and practices that ensure food products are safe for consumption and free from hazards that could cause illness. It covers the entire food chain from primary production through processing, distribution, retail, and consumption. The concept draws on scientific assessments of physical, chemical, and biological contaminants such as pathogens, toxins, pesticide residues, heavy metals, and food additives.

The legal framework for termésbiztonság in Hungary is aligned with European Union directives and regulations, including the Food Hygiene Regulation (Regulation (EC) No 852/2004) and the Food Additives Regulation (Regulation (EC) No 1333/2008). These directives establish hygiene obligations, labeling requirements, and maximum levels for contaminants. National bodies, such as the Ministry of Rural Development and the Hungarian Agricultural Market Management Fund, oversee implementation, inspection, and enforcement. HACCP (Hazard Analysis and Critical Control Points) is widely adopted in processing facilities to identify potential hazards and implement preventive controls.

Monitoring and testing play a crucial role in termésbiztonság. Public laboratories and accredited private testing facilities conduct routine inspections and analytical tests, including microbiological assays, residue analyses, and allergen screening. Data collected feed risk assessments and support regulatory decisions, such as setting maximum residue limits and issuing recalls. Consumers benefit from transparency through labeling standards, which mandate the declaration of allergens, country of origin, and sometimes safety certifications.

Effective termésbiztonság requires collaboration among farmers, processors, distributors, regulators, and consumers. Ongoing training, traceability systems, risk communication, and continuous improvement of inspection methods help maintain public confidence in the safety of Hungarian food products.