fæðuóöryggi

Fæðuöryggi refers to the safety of food throughout the production and supply chain, ensuring that foods are free from unacceptable hazards and suitable for consumption. It covers biological hazards (pathogens such as Salmonella and Listeria), chemical hazards (pesticide residues, heavy metals), and physical hazards, as well as allergen information and accurate labeling. Effective fæðuöryggi relies on systems to prevent contamination, detect hazards, and respond to problems. Precise controls, including proper handling, storage, cooking, and hygiene, are essential for consumers as well as producers.

Iceland's national authority Matvælastofnun (the Food and Veterinary Authority) oversees fæðuöryggi, animal health, and plant health. The agency conducts inspections, issues licenses, tests products for safety, enforces regulations, and coordinates recalls when risks are identified. Iceland implements national laws and adheres to international and European standards through the EEA; Codex Alimentarius provides guidelines that influence rules and enforcement. Importers and producers must ensure compliance for the Icelandic market and labeling, including allergen declarations.

A robust fæðuöryggi system combines hazard analysis and critical control points (HACCP) in production, risk assessment, risk management, monitoring, and traceability. Consumers also play a role by handling and cooking foods properly, storing them at safe temperatures, and checking labels for allergens and safety notices. In the event of a suspected or confirmed risk, authorities issue recalls, public advisories, and guidance to minimize exposure.