Lebensmittelsicherheit

DIN Handbook 280: Food Safety - Hygiene Requirements and Management Systems

The DIN Handbook 280 represents a comprehensive collection of standards, processes, and tools for ensuring food safety. The current 8th edition offers valuable knowledge for professionals in the food industry across 496 pages. This publication extensively addresses the hygiene requirements and management systems that are essential for safety in food production and processing.

What is included in DIN Handbook 280?

The standards of the handbook support the implementation of a successful safety culture in the food sector. Key contents include, among others:

• Design Guidelines: Standards for the safe construction of production facilities.
• Hygiene Training: Recommendations for training staff on hygiene management.
• Machine Safety: Regulations for the safety of machines in food processing.
• Ventilation, Cleaning, and Disinfection: Guidelines for maintaining hygienic conditions.
• Management Systems: Guidelines for developing and maintaining effective management systems for food safety.

What innovations does the 8th edition bring? 

Five newly included standards:

• DIN EN ISO 14159 - Hygiene requirements for the design of machines in the food sector
• DIN EN ISO 14159 Ber 1 - Correction to the hygiene requirements for the design of machines in the food sector
• DIN EN ISO 22000 - Requirements for organizations in the food chain
• DIN EN ISO 22000/A1 - Amendment A1 to the requirements for organizations in the food chain
• DIN ISO/TS 22002-1 - Preventive programs in food production

Revised standards:

DIN 10514 has been updated to reflect current EU regulations and now includes a new section on food safety culture.

The book is aimed at:

• Food manufacturing companies: Those responsible for product development and production.
• Inspecting institutions: Organizations responsible for monitoring food safety.
• Manufacturers of equipment and accessories: Companies that produce machines and tools for food processing.
• Managers in the hospitality industry: Executives and management personnel responsible for implementing hygiene regulations.
• Food processors: Businesses that further process raw materials and ensure food safety.

Conclusion:

DIN Handbook 280 provides professionals with a solid foundation for ensuring food safety through proven standards and practices.