Guidelines for risk categorization of food and food establishments applicable to ASEAN countries
Ensuring the quality and safety of foods is complex and systemic, extending from the production environment to the end consumer and involving the entire food chain. Traditionally, regulatory inspection activities are carried out by assessing compliance with all applicable regulations to improve basic sanitation and upgrade food establishments. This approach emphasizes reactive measures rather than preventative ones. Instead, risk-based food inspection systems focus on addressing food-borne disea se risk factors that put the producer’s products at risk. It is these factors that the inspector must concentrate on to have a meaningful impact on food safety. By focusing on the occurrence of risk factors that cause food-borne diseases – such as food from unsafe sources, inadequate cooking, improper holding temperatures and contaminated equipment – the inspector is able to determine whether the quality and safety management system of the food establishment is adequate. The guidelines in this b ook were prepared for use by national authorities involved in food inspection in ASEAN countries to move the region towards a risk-based approach to food inspection. Risk categorization tables in businesses dealing with primary and secondary foods are provided.
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| Format: | Book (stand-alone) biblioteca |
| Language: | English |
| Published: |
2011
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/i2448e http://www.fao.org/3/a-i2448e.pdf |
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