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AGNS home JEMRARisk management
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Risk management
Microbiological risk management is a dynamic process, using data inputs and decision-making parameters that may change over time. As microbiological food safety issues are brought to the attention of risk managers, there needs to be a systematic preliminary process that brings particular issues into focus and guides further action. Using microbiological risk assessment in food safety risk management is an area that is still developing. For MRA to become a truly useful decision-support tool there is a need for risk managers to understand when and how it can be used.
Report of the FAO/WHO meeting on "The use of
microbiological risk assessment outputs to develop practical risk management
strategies: Metrics to improve food safety", 3-7 April 2006 in Kiel
Germany is now available in both English and Español.
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English
[pdf 925kb] |
Español
[pdf 924kb] |
Related reports
Interaction between assessors and managers of microbiological hazards in foods.
Kiel, Germany, 21-23 March 2000
Guidelines for incorporating quantitative risk assessment in the development of microbiological food hygiene standards, guidelines and related texts.
Kiel, Germany, 18-22 March 2002
Background papers
Country experiences
Risk management and food safety
Report of a Joint FAO/WHO Consultation Rome, Italy, 27 to 31 January 1997
Related Codex Documents
Proposed draft principles and guidelines for the conduct of microbiological risk management
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