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FAQ

How do you stay up to date on changes in food safety regulations?

Staying on top of changes in food safety legislation means regularly following official publications from the European Commission and national regulators, joining relevant industry associations, and setting up an internal tracking system. For businesses in the food industry, this isn’t optional — it’s a basic operational requirement. The sections below cover the most common questions about food safety compliance, from official sources to certifications that make following HACCP regulations easier.

Where are official changes to food safety legislation published?

Official changes to food safety legislation are published in the Official Journal of the European Union for EU regulations and in the Staatscourant for Dutch national legislation. The Netherlands Food and Consumer Product Safety Authority (NVWA) also publishes updates on its website. These are the primary, binding sources for all food law updates.

For businesses operating in the European market, the following channels are essential:

  • EUR-Lex: the EU’s official portal where all regulations, directives, and implementing decisions are published. This is where you’ll find changes to EU food safety rules such as Regulation (EC) No 852/2004 on food hygiene.
  • NVWA website: the Dutch regulator publishes both national legislation and guidance on EU regulations, tailored specifically to Dutch practice.
  • European Food Safety Authority (EFSA): for scientific opinions that form the basis for new or amended legislation.
  • Rijksoverheid.nl: overview pages for specific sectors, including dairy and cheese.

It’s a good idea to set up email alerts through EUR-Lex and the NVWA, so new publications land in your inbox automatically. That way, you won’t miss a single relevant food law update.

Which organizations and industry associations keep food businesses informed?

Industry associations such as NZO (Dutch Dairy Organisation), FNLI (Federation of the Dutch Food and Grocery Industry), and VNL (Dutch Food Association) actively keep their members informed about relevant changes in food safety legislation through newsletters, member meetings, and direct communication. They translate complex EU food safety rules into practical implications for the sector.

Beyond industry associations, other organizations play a valuable role:

  • COKZ (Central Office for Dairy Quality Affairs): specifically for dairy businesses, overseeing quality standards and certifications.
  • NVWA: organizes information sessions and publishes enforcement plans that give insight into priorities for the coming year.
  • Food Safety Authority at the European level: publishes guidelines that industry associations then translate into sector-specific recommendations.
  • Knowledge platforms such as Wageningen Food Safety Research: provide scientific backing for new regulations and offer practical tools for implementation.

For most food businesses, membership in at least one relevant industry association is an efficient way to receive filtered, sector-specific information — without having to search through all official publications yourself.

How does an internal system ensure timely follow-up on regulatory changes?

An internal system for tracking changes in food safety legislation has three core elements: a designated responsible person or team, a structured monitoring process, and a documented implementation procedure. Without this structure, there’s a real risk that relevant changes will be addressed too late or not fully implemented.

In practice, an effective internal system looks like this:

  1. Assign a compliance owner: one person or department is ultimately responsible for monitoring food law updates and keeping the rest of the organization informed.
  2. Set up a monitoring calendar: schedule regular check-ins to review official sources like EUR-Lex and the NVWA, supplemented by automatic alerts.
  3. Conduct an impact analysis: for every regulatory change, assess which processes, products, or documents need updating and within what timeframe.
  4. Document all changes: record which legislation applies, when changes were implemented, and who was responsible. This is essential during audits.
  5. Train employees on time: make sure relevant team members are aware of new requirements before the legislation’s effective date.

A HACCP system provides a solid foundation for this, since it already requires a structured approach to identifying and managing risks. Link regulatory changes directly to your HACCP documentation for a fully integrated approach.

What are the consequences of missing a regulatory change in the food industry?

Missing a regulatory change in the food industry can lead to non-compliance, with potential consequences including fines from the NVWA, temporary production shutdowns, product recalls, and reputational damage with customers and consumers. In serious cases, a business can lose its certification, which has direct commercial consequences.

The risks are real and wide-ranging:

  • Financial penalties: the NVWA can issue fines for food safety compliance violations, with amounts increasing depending on the severity and frequency of the violation.
  • Production shutdown: if an inspection finds non-compliant processes or products, a production stop can be imposed until the situation is corrected.
  • Loss of customers: large retailers and foodservice companies hold their suppliers to strict standards. A compliance incident can result in losing a contract.
  • Reputational damage: product recalls or negative media coverage have a lasting impact on trust from consumers and business partners.
  • Loss of certifications: quality certificates such as IFS or BRC are revoked following repeated or serious violations, which blocks access to certain markets.

For buyers and product developers working with external suppliers, it’s therefore essential to verify — when selecting a supplier — that a partner demonstrably meets current food safety legislation.

Which certifications help ensure ongoing compliance with food safety requirements?

Certifications such as IFS Food, BRC Global Standard for Food Safety, and FSSC 22000 help food businesses embed food safety compliance on a structural basis. They provide a standardized framework that requires periodic audits, ensuring that regulatory changes and new requirements are systematically integrated into day-to-day operations.

The most relevant certifications for the food industry are:

  • HACCP: the basic legal requirement for all food businesses in the EU. HACCP legislation requires businesses to systematically identify and control food safety risks in the production process.
  • IFS Food: an internationally recognized standard that is especially required by large retailers. It requires an annual audit and pushes businesses to stay continuously up to date with current legislation.
  • BRC Global Standard: similar to IFS, but with a strong focus on British and international retail markets. Also requires regular audits and documentation of regulatory changes.
  • FSSC 22000: based on ISO 22000 and recognized by the Global Food Safety Initiative (GFSI). Suitable for producers serving both retail customers and industrial buyers.

The benefit of these certifications is that they enforce an internal quality system that keeps the organization alert to changes in EU food safety rules. The audit cycle acts as an external check on internal compliance processes, significantly reducing the risk of missing regulatory changes.

How DeJong Cheese handles food safety legislation

As a family business with more than thirty years of experience producing specialty goat cheese, we know better than most how important it is to take food safety compliance seriously. At DeJong Cheese, compliance with current food safety legislation isn’t an afterthought — it’s a core part of how we work every day. This gives our customers the confidence they need:

  • We work with certified quality systems that meet the requirements of retail and foodservice
  • Our production complies with the applicable EU food safety rules for dairy and cheese, including HACCP legislation
  • We deliver consistent quality and complete documentation, so our customers can always count on accurate, up-to-date supplier information during audits
  • For retail customers and foodservice partners, we offer full transparency about our production methods and certifications
  • We actively contribute to product development where food safety and clean-label requirements are built in from the start

Want to know how we can support your organization with reliable, compliant goat cheese specialties? Get in touch and we’ll be happy to explore the possibilities.

Frequently Asked Questions

How often should I check official sources for new regulatory changes?

For most food businesses, a weekly check of EUR-Lex and the NVWA website is a good guideline, supplemented by automatic email alerts for immediate notifications. Also schedule a fixed monthly moment for a broader review of industry news and publications from relevant organizations such as EFSA. This combines proactive monitoring with a safety net for urgent changes that require immediate action.

What is the difference between an EU regulation and an EU directive in the area of food safety?

An EU regulation, such as Regulation (EC) No 852/2004, is directly and fully binding in all EU member states without the need for national legislation — once it enters into force, it automatically applies to your business. An EU directive, on the other hand, sets objectives that member states must then implement through their own national legislation, meaning the exact rules can vary by country. For day-to-day compliance, it’s important to follow both: regulations via EUR-Lex and the national implementation of directives via the Staatscourant and the NVWA.

As a small food business, how do I set up an internal compliance system without a lot of overhead?

Start small and keep it scalable: assign one person as compliance owner — even if that’s the owner or quality manager themselves — and link their tasks directly to the existing HACCP system. Use free tools like email alerts from EUR-Lex and the NVWA newsletter to keep monitoring work to a minimum, and join an industry association such as FNLI or a sector-specific organization for filtered news. A simple log in Excel or a shared document is already enough to document changes and demonstrate compliance during an inspection.

What should I do if I discover that my business does not comply with a recent regulatory change?

Act quickly and transparently: document the non-compliance, conduct an impact analysis, and create a concrete remediation plan with clear deadlines and responsibilities. Consider proactively contacting the NVWA if the violation is significant — this is generally viewed more favorably than when non-compliance is discovered during an inspection. Also inform relevant customers if the situation affects products or deliveries, and make sure the remediation process is fully documented as evidence of good faith.

Are there specific food safety requirements that dairy businesses need to pay extra attention to?

Yes, dairy businesses are subject to additional specific regulations beyond the general hygiene regulation, including requirements around pasteurization, pathogen control (particularly Listeria monocytogenes and Salmonella), and traceability of raw milk. The COKZ specifically oversees quality and safety standards for the Dutch dairy sector, and changes in EU regulations for dairy products are also communicated through the NZO. It’s advisable to follow EFSA opinions on dairy-related risks on a regular basis, as these often signal upcoming new or tightened legislation.

What documentation do I need to keep to show an NVWA inspector that I actively follow up on regulatory changes?

At a minimum, maintain a documented overview of identified regulatory changes including the publication date, an assessment of the impact on your processes, and the implementation steps that were taken. Link this to your HACCP documentation so that adjustments to critical control points or procedures can be traced directly back to the relevant legislation. Also keep employee training records and any correspondence with the NVWA or industry associations — this demonstrates that compliance is an active and ongoing process within your organization.

As a buyer or product developer, how can I verify that a supplier truly complies with current food safety legislation?

Yes, the most reliable way is to request current certificates such as IFS Food, BRC Global Standard, or FSSC 22000, and verify that they are still valid through the relevant certification databases (such as the IFS portal or the BRCGS directory). Also ask for the most recent audit reports and ask targeted questions about how the supplier has implemented recent EU regulatory changes in their processes. A supplier who is transparent about their compliance processes and proactively shares documentation offers stronger assurance than one who simply points to a certificate without further explanation.

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