Risk management and food safety - FAO Food And Nutrition Paper 65

Table of Contents

Report of a Joint FAO/WHO Consultation Rome, Italy, 27 to 31 January 1997


Food and Agriculture Organization of the United Nations Rome, 1997

Reprinted 1998

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ISBN 92-5-103980-1

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Table of Contents

List of acronyms

1. Introduction

2. Background

Scope of the consultation

3. The goal of food risk management

4. International trade

"Safe and wholesome"

5. Definitions of key risk management terms

6. Risk management framework

A. Risk evaluation
B. Risk management option assessment
C. Implementation of management decision
D. Monitoring and review

7. General principles of food safety risk management

8. Current risk management practices in the codex alimentarius commission, its subsidiary bodies, and advisory expert committees

The joint FAO/WHO Expert Committee on Food Additives and The Joint FAO/WHO Meeting on Pesticide Residues (JECFA and JMPR)
Codex Alimentarius Commission (CAC)
Codex Committee on Food Additives and Contaminants (CCFAC)
Codex Committee for Residues of Veterinary Drugs in Foods (CCRVDF)
Codex Committee on Pesticide Residues (CCPR)
Codex Committee on Food Hygiene (CCFH)
Codex Committee on General Principles (CCGP)
Codex Committee on Food Labelling (CCFL)
Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS)
The Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU)
Codex Committee on Methods of Analysis and Sampling (CCMAS)
Codex Committee on Meat Hygiene (CCMH)

9. Recommendations

10. References


Annexes 1 - List of participants
Annex 2 - Conclusions and recommendations of the 1995 consultation*