Risk-based food inspection manual - FAO Food and Nutrition Paper 89


Risk-based food
inspection manual



Download full pdf version 581 Kb [92 pp.]

Rome, 2008


Food inspection, based on risk analysis, is a vital component of a modern food control system. Food inspection is essential to protect consumers by implementing adequate food controls to ensure domestically produced or imported food is properly handled, stored, manufactured, processed, transported, prepared, served and sold in accordance with the requirements of national laws and regulations. In addition, inspection and verification of food exports promotes confidence in the safety and quality of exports, which is essential for international trade.
This manual introduces a risk-based inspection approach and procedures for primary production operations and food processing establishments, and is composed of six parts.
The first part, Concepts and approaches of modern food inspection, describes the concepts, approaches and frameworks of the modern food inspection process.
The second part, General inspection procedures, introduces the overall concept of risk-based inspection and describes basic principles and components of food inspection, including organization of an inspection, authorization, rights and responsibilities of an inspector, prerequisite plan, regulatory action plan, traceability and recall plan and the closing, reporting and documentation of an inspection.
The third part, General inspection approach for primary production facilities, explains the generic inspection procedures covering primary production.
The fourth part, General inspection approach for food processing facilities, covers the generic inspection procedures for food processing operations.
The fifth part, Enforcement and compliance, covers general aspects of food inspection, such as the regulatory basis of food safety and quality, the knowledge and skills needed by food inspectors and the compliance, enforcement, appeal and recall processes.
Finally, the sixth part comprises the Annexes, which include a sample primary production facility inspection checklist, a sample food processing facility inspection checklist and references/further reading.

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention or omission of specific companies, their products or brand names does not imply any endorsement or judgement by the Food and Agriculture Organization of the United Nations.

ISBN 978-92-5-105976-0

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