食品安全

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Risk analysis is widely recognised as the fundamental methodology underlying the development of food safety standards. As recognised in the 1995 consultation, risk analysis is composed of three separate but integrated elements, namely risk assessment, risk management and risk communication. That consultation recognised risk communication as an interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and other interested parties. Risk management is defined within Codex as the process of weighing policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options, including regulatory measures. The outcome of the risk management process, as undertaken by Committees within the Codex Alimentarius system, is the development of...
1997
On 13 and 14 November 1995, a FAO Technical Consultation on Food Allergies wasconvened at an Italian Government Ministry of Health facility in Rome, Italy. The consultation comprised thirteen experts on food allergies and was international in scope as the participants came from nine different countries, both developed and developing.
1995
Measures for the control of non-typhoidal Salmonella spp. in poultry meat (MRA 45)
This report presented the outcome from the JEMRA meeting, which includes the: situation analysis concerning water use and reuse in the production and processing of fish and fishery products, analysis of case studies for different risk-based water use and reuse processing scenarios and species, water quality monitoring and the use of non-culture based microbiological methods, recommendations concerning the safety and quality of water used in fish production and processing, and critical research gaps and policy developments.