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النصوص الحرّة
The term ""food safety"" is understood by reference to those hazards that may make food injurious to the health of a consumer. There is universal agreement on the need for safe food. ""Food Quality"" refers to all the attributes that influence the value of a product to the consumer. Quality includes positive attributes such as origin, colour, texture, processing method for food, etc., as well as negative attributes such as adulteration, fraud, spoilage or contamination Conceptually, food safety is a sub-part and a sine-qua-non element of food quality. However, in practice, food safety and the other aspects of food quality are often considered separately. The distinction between safety and quality has implications for public policy and influences the nature and...
2002
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is convened by FAO and WHO under their respective terms of reference for Expert Committees. This document describes the procedures used by FAO in its evaluation of veterinary drug residues in food; a separate document describes the procedures used by WHO*. While common procedures are used in most instances, separate guidelines for the two organizations have been prepared because they have differing rules and regulations for expert committees and because the expertise required and the work done by experts invited by the two organizations is different. JECFA is convened according to Article VI of the Constitution of FAO (the text is available at www.fao.org/legal under "Basic Texts"): the Director-General on the...
2002
This edition of the guidelines* for the preparation of monographs and summaries for residues of veterinary drugs replaces the guidelines issued in 1998 for the Joint FAO/WHO Expert Committee on Food Additives (JECFA). They are intended primarily for drafting experts who prepare draft monographs for JECFA and for those Members who have been assigned to peer review them. The guidelines are also useful to sponsors who intend to prepare summaries of the data that they provide.
2002
Introduction Regulatory Issues Risk Management Capacity Building Communication and Participation Future Global Fora Closing the Global Forum
2002
Food, Nutrition and Agriculture reflects the concerns of the Food and Nutrition Division of FAO, covering topics such as community nutrition, food quality and safety, nutrition assessment, nutrient requirements, food security and rural development. The review provides information to readers working in government institutions, universities, research centres, non-governmental organizations, the food industry and the communications media in 184 countries. Multilingual journal: Food, Nutrition and Agriculture; Alimentación, Nutrición y agricultura; Alimentation, nutrition et agriculture; الغذاء والتغذية والزراعة; 食品、营养和农业
2002
A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was hosted by the Institute for Hygiene and Food Safety of the Federal Dairy Research Centre in collaboration with the German Ministry for Consumer Protection, Food and Agriculture, and the Federal Institute for Health Protection of Consumers and Veterinary Medicine. The consultation was opened by Dr Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards. In...
2002
The revision of the limit test for heavy metals (as lead) constitutes a change of the specifications in its own right. For a food additive, the valid JECFA specification consists of the most recently published full specification plus subsequent modifications introduced with the revision of the heavy metal test. Modified specifications will be republished in the second edition of the Compendium of food additive specifications (FAO Food and Nutrition Paper 52). The revisions are discussed by the Codex Committee on Food Additives and Contaminants (CCFAC) and proposed to the Codex Alimentarius Commission for adoption.
2002
This volume contains monographs on risk assessment of Salmonella in eggs and broiler chickens that have been prepared and reviewed by an international team of scientists. During their preparation input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. The monographs in this volume comprise data and methodology relevant to the four steps of risk assessment - hazard identification, exposure assessment, hazard characterization and risk characterization - of Salmonella in eggs and broiler chickens. They include information on the efficacy of some of the possible risk management options for controlling these pathogens in eggs and broiler chickens. This volume and others in the Microbiological Risk Assessment series...
2002
This volume contains monographs on risk assessment of Salmonella in eggs and broiler chickens that have been prepared and reviewed by an international team of scientists. During their preparation input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. The monographs in this volume comprise data and methodology relevant to the four steps of risk assessment - hazard identification, exposure assessment, hazard characterization and risk characterization - of Salmonella in eggs and broiler chickens. They include information on the efficacy of some of the possible risk management options for controlling these pathogens in eggs and broiler chickens. This volume and others in the Microbiological Risk Assessment series...
2002