Guidelines for risk categorization of food and food establishments applicable to ASEAN countries


Guidelines for risk categorization of food and food establishments applicable to ASEAN countries

Prepared by Dedi Fardiaz; with support from Ramesh Bhat; under the technical guidance of Shashi Sareen

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Food and Agriculture Organization of the United Nations
Regional Office for Asia and the Pacific
Bangkok 2011


Ensuring the quality and safety of foods is complex and systemic, extending from the production environment to the end consumer and involving the entire food chain. Traditionally, regulatory inspection activities are carried out by assessing compliance with all applicable regulations to improve basic sanitation and upgrade food establishments. This approach emphasizes reactive measures rather than preventative ones. Instead, risk-based food inspection systems focus on addressing food-borne disease risk factors that put the producers products at risk. It is these factors that the inspector must concentrate on to have a meaningful impact on food safety. By focusing on the occurrence of risk factors that cause food-borne diseases such as food from unsafe sources, inadequate cooking, improper holding temperatures and contaminated equipment the inspector is able to determine whether the quality and safety management system of the food establishment is adequate. The guidelines in this book were prepared for use by national authorities involved in food inspection in ASEAN countries to move the region towards a risk-based approach to food inspection. Risk categorization tables in businesses dealing with primary and secondary foods are provided.

Table of Contents

Abbreviations and acronyms
Definitions used in these guidelines
Determination of risk category
Food business risk categorization
Frequency of inspection
Annex 1: Comparison of existing definitions
     from various agencies
Annex 2: Risk level matrixes for fish and fishery products
Annex 3: Prioritizing establishments based on
     establishment type and product profile
Annex 4: Food business risk categorization approaches

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ISBN 978-92-5-107056-7

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© FAO 2011