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 language | English |
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Journal | Food Control |
Volume | 10 |
Issue number | 4/5 |
Pages (from-to) | 299-302 |
ISSN | 0956-7135 |
DOIs | |
Publication status | Published - 1999 |
Externally published | Yes |