Principles of food safety Risk management

Jørgen Schlundt

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Analysis of hazard risk in foods is discussed with reference to: assessment, management and communication of risk; EC Directives covering risk analysis (90/219/EEC, 90/220/EEC, 91/414/EEC); management of risk (4 steps proscribed by the FAO/WHO 1997, evaluation of risk); estimating and reducing risk levels; managing risk nationally and internationally (regionality and equivalence); and managing risk with HACCP.
Original languageEnglish
JournalFood Control
Volume10
Issue number4/5
Pages (from-to)299-302
ISSN0956-7135
DOIs
Publication statusPublished - 1999
Externally publishedYes

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