Food Industry Revolution in Israel: New Measures to Prevent Product Recalls

As part of the food reform and the continued alignment of Israeli regulation with standards accepted in Europe and leading countries worldwide, the Ministry of Health has announced that, as of today (Sunday), the obligation to implement a risk management and self-control system in food production facilities has officially come into effect.

This move is expected to strengthen public health protection, improve control and traceability capabilities along the food supply chain, reduce food safety incidents and product recalls, and ensure safer food for the public.

This shift reflects a change in the approach to food safety supervision, moving from identifying defects after they occur to a preventive approach, where the primary responsibility for food safety lies with the food operator. Under this framework, manufacturers are required to identify production risks in advance, establish appropriate control measures, monitor their effectiveness, address deviations, and strive for continuous improvement.

Under the new model, the Ministry of Health will continue to provide guidance and enforce compliance based on risk levels, while offering professional support to the industry. Implementation will be carried out gradually, based on the size of the business, the nature of its activity, and the risk level of its products.

Pnina Oren-Shnidor, Head of the Food and Cosmetics Regulation Division at the Ministry of Health, stated:

"Risk management is the cornerstone of modern food safety. The goal of this move is not to add bureaucracy, but to strengthen the ability of food operators to identify risks in time, prevent malfunctions, and demonstrate control over their work processes. The transition to risk management and self-control strengthens professional responsibility, promotes a culture of prevention and continuous improvement, and constitutes another significant step in aligning food regulation in Israel with global standards."