Food Safety Regulations: How to Find Your Way?
29 janvier 2026 Food safety Food Safety Regulations: How to Find Your Way? At a time when food safety is at the heart of concerns for consumers, businesses, and public authorities alike, understanding the regulations governing this sector has become essential. Food standards are not merely legal obligations; they are powerful drivers of trust, sustainability, and competitiveness for stakeholders in the agri-food industry. This blog article provides a structured analysis of the key challenges related to food safety, the main regulations currently in force, and best practices for implementing them effectively within organizations. The goal is to offer a clear and practical perspective, enabling professionals to turn regulatory constraints into opportunities for growth and differentiation. Summary 1. What are the main challenges addressed by health and safety standards? 2. What regulations are in place to ensure the safety of our food? 3. How can these regulations be implemented within a company? Conclusion: Towards safer and more responsible food? 1. What are the main challenges addressed by health and safety standards? Tools to secure the food supply chain Food safety is a critical issue that helps maintain consumer trust and preserve a strong brand image. In the event of food scandals, the consequences can be significant, affecting both the economy and the environment. For this reason, strict and essential food safety regulations have been established. These regulations evolve every year and aim to ensure full traceability, from production to distribution. Indeed, contamination can occur at any stage of the food supply chain, potentially altering products intended for sale. Each stakeholder is therefore responsible for the quality of the food they place on the market, as consumer health is at stake. With the ultimate goal of ensuring reliable food hygiene, official inspections are carried out within companies. These may take the form of regular inspections as well as unannounced checks. The results of these assessments are published on platforms accessible to everyone, such as the Alim’Confiance website. Preventing risks and strengthening trust Health and safety checks are essential to ensure clean environments that support the proper development of food products. Implementing a food safety management system serves both strategic and operational objectives. By ensuring compliance with legal requirements, organizations not only avoid penalties but also strengthen their credibility with authorities and consumers. This system builds customer trust by guaranteeing the safety of products and services in line with current standards. By assessing customer expectations and reducing complaints, companies can improve their overall performance. Finally, such a system is a powerful lever for enhancing the organization’s brand image and supports the continuous improvement of established practices. Monitoring food hygiene also facilitates the management of incidents involving suppliers as well as other stakeholders. A targeted response to foodborne pathogens There are several types of foodborne pathogens, and their presence in our food can have serious consequences. Three main categories can be identified: bacteria, parasites, and viruses. The majority of foodborne pathogens are bacterial in nature. Table of foodborne pathogens: what are the risks and where can they be found? * For at‑risk populations At the top of the list of bacterial pathogens, Salmonella is responsible for the highest number of foodborne outbreaks (collective food poisoning incidents). Escherichia coli STEC (found in undercooked meat products) and Bacillus cereus (commonly associated with rice‑ or pasta‑based dishes) are also among the most frequent or most serious foodborne pathogens. 2. What regulations are in place to ensure the safety of our food? Worldwide Coordination To ensure food safety on a global scale, specific regulations have been established to promote consistency across countries. Created in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), the Codex Alimentarius is a collection of more than 300 standards, guidelines, and codes of practice. This “food code” serves as a global reference for food safety. It guides national legislation and facilitates international trade by harmonizing quality and control requirements. The Codex applies to all stakeholders across the food supply chain, regardless of sector: dairy products, meat, cereals, oils, fruits, and more. Following the same approach, the ISO 22000 standard provides a food safety management system applicable to any organization involved in the food supply chain. It incorporates the principles of the HACCP (Hazard Analysis and Critical Control Points) plan as well as good hygiene practices, enabling companies to obtain internationally recognized certification that demonstrates reliability and compliance with global standards. The European Regulatory Framework As at the global level, European regulations are numerous and aim to protect public health. These legislative frameworks are robust and harmonized to ensure compliance throughout the entire agri‑food chain, from farm to fork. Since 2006, the Hygiene Package has strengthened requirements related to traceability, hygiene, and official controls. It forms the foundation of food legislation within the European Union through regulations governing the hygiene of food intended for both human and animal consumption. These texts are regularly updated to reflect technological advancements and emerging health challenges. This legal framework is further complemented by specific regulations covering microbiological criteria, food of animal origin, and animal feed. In addition, the European Commission has committed to developing a future‑oriented food safety budget and a coherent, responsible nutrition policy, in line with the recommendations of the EFSA (European Food Safety Authority). Thanks to this approach, Member States share a common reference framework, which promotes innovation and transparency in individual practices. The EFSA is the European equivalent of ANSES (the French Agency for Food, Environmental and Occupational Health & Safety). With the continued objective of protecting public health, safety criteria have been harmonized, notably through the implementation of Regulation (EC) No 2073/2005. This regulation defines food safety and hygiene criteria by establishing rules for sampling and analysis methods and by strengthening sanitary quality through increased controls at different stages of production. It is particularly precise, as it specifies the microbiological thresholds that must be met. What are the benefits of these laws at the national level? In France, regulations are
