Principles of food safety Risk management

Jørgen Schlundt

Research output: Contribution to journalJournal articleResearchpeer-review


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
Issue number4/5
Pages (from-to)299-302
Publication statusPublished - 1999
Externally publishedYes


Dive into the research topics of 'Principles of food safety Risk management'. Together they form a unique fingerprint.

Cite this