Application of risk assessment in the fish industry

In recent years, the concept of risk has become paramount in international food regulation. Industries are increasingly required to undertake product risk assessment, particularly in the export arena. This publication has been developed as a complete "How to" package on risk assessment for seafood technologists, regulators and health professionals. It is designed in five parts and takes the user from a basic knowledge to being able to conduct credible risk assessments: 1. The basics of risk assessment: definitions and language of the discipline 2. How to perform risk assessments: stepwise progression 3. How to use risk assessments: risk management, Hazard Analysis Critical Control Point (HACCP), risk profiling 4. Risk Ranger - how to use it 5. Examples of risk assessments: an interactive setting for the reader This publication also includes the Resources Bank, a CD-ROM, which provides a large amount of additional information for the would-be risk assessor.

Bibliographic Details

Main Authors:	Sumner, J. 1423211771405, FAO, Rome (Italy). Fisheries Dept. eng 184263, Ross, T. 1423211771406, Ababouch, L. 172636
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 2004
Subjects:	Fish, Seafoods, Food safety, Risk assessment, Food legislation, Fish industry, Biological contamination, Risk management, Health hazards, Public health, CONTAMINATION BIOLOGIQUE, GESTION DU RISQUE, DANGER POUR LA SANTE, SANTE PUBLIQUE, POISSON (ALIMENT), PRODUIT ALIMENTAIRE ORIGINE MARINE, INNOCUITE DES PRODUITS ALIMENTAIRES, EVALUATION DU RISQUE, LEGISLATION ALIMENTAIRE, INDUSTRIE DU POISSON, CONTAMINACION BIOLOGICA, GESTION DE RIESGOS, PELIGRO PARA LA SALUD, SALUD PUBLICA, PESCADO, ALIMENTOS DE ORIGEN MARINO, INOCUIDAD ALIMENTARIA, EVALUACION DE RIESGOS, LEGISLACION ALIMENTARIA, INDUSTRIA DEL PESCADO,
Online Access:	http://www.fao.org/tempref/docrep/fao/007/y4722e/y4722e00.pdf
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