Increasing food safety and ensuring the health and lives of consumers is a strategy related to the behavior of all participants in the food chain, from governmental and non-governmental institutions to food producers and traders to the final target groups of consumers. Eggs as food are consumed by a large target group of consumers and are present in daily nutrition. Issues related to ensuring the safety of eggs used for food production are constantly complicated by the constant dynamics of regulatory requirements and require the implementation of the interdisciplinary One Health approach to prevent the occurrence of food infections and epidemic outbreaks when safety is violated.
The purpose of this report is to review and analyze the main issues related to the theory, practice, and applicability of principles and approaches set out in the current regulatory mechanisms and requirements for achieving compliance with food safety policies.
In accordance with the set goal, the study used a systematic approach, inextricably linked to systemic analysis and synthesis. In identifying the main elements within the scope of modern food safety requirements, the expert approach was applied.
The results derived can be useful in formulating possible solutions for practice, as well as proposals for updating the requirements.
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