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Hazard identification: the starting point of both quantitative risk assessment and HACCP.

Author(s) : GERWEN S. J. C. van, ZWIETERING M. H.

Type of excerpt: Book chapter

Summary

Food safety can be controlled quantitatively by implementation of quantitative risk assessment in food safety management systems. Quantitative risk assessment starts with identification of the hazards. A procedure for hazard identification was developed and implemented as a computer program. This resulted in a decision support system in which system hazards are identified at several levels of detail. First, a rough hazard identification is performed to identify the most obvious hazards. By this the main problems can be tackled first before focusing on less relevant problems. The procedure is transparent and may if necessary be changed.

Details

  • Original title: Hazard identification: the starting point of both quantitative risk assessment and HACCP.
  • Record ID : 1999-0890
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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