Reducing of Food-borne hazards, including microbiological and others, with emphasis on emerging hazards

The ultimate risk management goal of food safety regulators is the control or reduction of food-borne hazards and in turn, reduction in the incidence of food-borne illness. Risk management involves weighing policy alternatives in light of available data and selecting and implementing appropriate control options for protecting the public health. To be effective, risk management strategies must be developed with a continual exchange of information by all interested parties, thus ensuring that the process and the strategies are considered transparent and are trusted. In addition, risk management strategies must continually change as new hazards emerge and as scientific and technological advances occur.

Bibliographic Details

Main Author:	Nutrition Division
Format:	Meeting biblioteca
Language:	English
Published:	2002
Online Access:	https://openknowledge.fao.org/handle/20.500.14283/Y1940E http://www.fao.org/3/a-y1940e.pdf
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