Share

How indicators can perform for hazard and risk management in risk assessments of food premises.

Author(s) : PHILLIPS B., RUTHERFORD N., GORSUCH T., MABEY M., LOOKER N., BOGGIANO R.

Type of article: Article

Summary

The article outlines how the risk assessment scheme in the United Kingdom, Department of Health, Code of practice n. 9, on food hygiene inspections can be used by food specialists as a comparative tool to assess not only a risk, but also risk management performance in relation to intrinsic hazards found in food premises. Amongst the authors' conclusions, the technique of manipulating risk data into hazard and risk management prescribed in the Code can provide an ideal platform on which inspection strategies can be developed and implemented together with identifying potential problem areas. G.R.S.

Details

  • Original title: How indicators can perform for hazard and risk management in risk assessments of food premises.
  • Record ID : 1996-1264
  • Languages: English
  • Subject: Regulation
  • Source: Food Sci. Technol. Today - vol. 9 - n. 1
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing