toiduturvalisuse

Toiduturvalisus, or food safety, refers to the measures and practices that ensure food products are safe for human consumption at all stages of the food chain, from production to consumption. It involves identifying, preventing, and controlling hazards that could make food harmful. Hazards are typically biological (pathogens such as Salmonella, Listeria, or pathogenic E. coli), chemical (pesticide residues, cleaning agents, contaminants), or physical (foreign objects like glass or metal fragments).

Food safety management relies on systematic approaches such as HACCP (hazard analysis and critical control points), along with Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP). Traceability, thorough record-keeping, supplier controls, and recall procedures are essential to locate problems quickly and protect consumers. Regular inspections, testing, and certifications help verify that processes meet safety standards and legal requirements.

Regulatory framework: In the European Union, food safety is governed by EU regulations and risk assessment by bodies such as the European Food Safety Authority (EFSA), with the Rapid Alert System for Food and Feed (RASFF) coordinating cross-border notifications. National authorities enforce these rules, conduct inspections, and oversee recalls. As an EU member state, Estonia implements these standards and coordinates with EU-wide safety initiatives.

Impact and consumer guidance: Toiduturvalisus aims to reduce foodborne illness, protect public health, and support trade and consumer confidence. For individuals, safe handling at home—washing hands, avoiding cross-contamination, cooking foods to appropriate temperatures, and checking allergen information on labels—complements industry controls and contributes to overall food safety.