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Technical studyApplication of risk assessment in the fish industry 2004
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No results found.In recent years, the concept of risk has become paramount in international food regulation. Industries are increasingly required to undertake product risk assessment, particularly in the export arena. This publication has been developed as a complete "How to" package on risk assessment for seafood technologists, regulators and health professionals. It is designed in five parts and takes the user from a basic knowledge to being able to conduct credible risk assessments: 1. The basics of risk asse ssment: definitions and language of the discipline 2. How to perform risk assessments: stepwise progression 3. How to use risk assessments: risk management, Hazard Analysis Critical Control Point (HACCP), risk profiling 4. Risk Ranger – how to use it 5. Examples of risk assessments: an interactive setting for the readerThis publication also includes the Resources Bank, a CD-ROM, which provides a large amount of additional information for the would-be risk assessor. -
Manual / guideFAO/WHO guide for application of risk analysis principles and procedures duringfood safety emergencies 2011An essential part of the Food Safety Emergency Response (FSER) is the process of assessing the risk, making risk management decisions, and communicating risk in the face of time constraints, lack of data and knowledge gaps. While the elements for conducting a risk analysis have been documented by Codex Alimentarius, the process of applying the risk analysis concept operationally during an emergency has not been addressed thoroughly. Some countries do, however, have well-defined procedures for assessing, managing and communicating food safety risks in the context of emergency situations, from which best practices may be derived. FAO and WHO have developed this document to support countries in applying risk analysis principles and procedures during emergencies in their own national food control systems, as risk analysis is a key component of national FSER planning.
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Meeting documentHow Official Services Foster and Enforce the Implementation of Hazard Analysis Critical Control Point (HACCP) Methodology by Industry and Trade
Prepared by Canada
2004Also available in:
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