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FAO FISHERIES TECHNICAL PAPER 442
Application of Risk Assessment in the Fish Industry
by
J. Sumner
Visiting Research Professor
and
T. Ross
Senior Lecturer in
Centre for Food Safety and
School of Agricultural
Tasmanian Institute of
University of Tasmania
Australia
and
L. Ababouch
Chief
Fish Utilization and
Fishery Industries Division
FAO Fisheries Department
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004
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Cover photographs:
Left: Fish processing
plant in Latvia. Right: Norwegian salmon farm. Courtesy of EUROFISH.
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.
ISBN 92-5-104951-3
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© FAO 2004
Sumner, J.; Ross, T.; Ababouch, L.
Application of risk assessment in the fish industry.
FAO Fisheries Technical Paper. No. 442. Rome, FAO. 2004. 78p.
Abstract
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 assessment: 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 reader
This publication also includes the Resources Bank, a CD-ROM,
which provides a large amount of additional information for the would-be risk
assessor.
Distribution:
FAO Fisheries Department
FAO Regional and
Subregional Fisheries Officers
FAO Representatives
Infoservices
Fish
Technology Centres
Authors
Preparation of this
document
Foreword
Acronyms
Introduction
1. The basics of risk
assessment
1.1 Risk and risk analysis in plain
language
1.2 Types of risk
assessment
1.1.1 Qualitative risk
assessments
1.1.2 Semi-quantitative risk
assessment
1.1.3 Quantitative risk
assessment
2. How to perform risk
assessments
2.1 Process initiation
2.2 Hazard
identification
2.3 Hazard
characterization
2.3.1 Consumers (hosts)
2.3.2 Dose-response
2.4 Exposure assessment
2.5 Risk
characterization
3. How to use risk
assessments
3.1 Introduction
3.2 Use 1: Risk profiling an entire
industry
3.3 Use 2: Risk
management
3.4 Risk management case study:
enteric viruses in oysters
3.5 Use 3: Risk assessment and
HACCP
4. Risk Ranger
4.1 Background to developing Risk
Ranger
4.2 User interface - the Risk Ranger
shop front
4.3 How to use Risk
Ranger
4.4 Risk estimates
4.5 Evaluating risk
ranger
4.6 How Risk Ranger can be
used
4.7 Let us work through some
examples
5. Examples of risk
assessments
5.1 Introduction
5.2 How to perform a qualitative risk
assessment: mercury in seafood
5.2.1 Purpose of the
assessment
5.2.2 Hazard
identification
5.2.3 Hazard
characterization
5.2.4 Exposure
assessment
5.2.5 Risk
characterization
5.2.6 Risk estimate
5.2.7 Identification of critical data
gaps
5.2.8 Risk management and
communication
5.3 How to perform a semi-quantitative
risk assessment: Ciguatera Fish Poisoning
5.3.1 Purpose of the
assessment
5.3.2 Hazard
identification
5.3.3 Hazard
characterization
5.3.4 Exposure
assessment
5.3.5 Risk
characterization
5.3.6 Risk estimate
5.3.7 Reality check
5.3.8 Data gaps in the present
assessment
5.3.9 Risk management and
communication issues
5.4 How to perform a semi-quantitative
risk assessment: Histamine Fish Poisoning
5.4.1 Purpose of the
assessment
5.4.2 Hazard
identification
5.4.3 Hazard
characterization
5.4.4 Exposure
assessment
5.4.5 Risk
characterization
5.4.6 Risk estimate
5.4.7 Identification of critical data
gaps
5.4.8 Risk management and
communication issues
5.5 Pathogenic Vibrio parahaemolyticus
in oysters eaten raw: quantitative risk assessment
5.5.1 Purpose of the
assessment
5.5.2 Your approach to the
QRA
5.5.3 Hazard
identification
5.5.4 Exposure
assessment
5.5.5 Dose-response
5.5.6 Risk
characterization
References
Back Cover
CD-ROM