ShareIdentifying and quantifying risks in the food production chain.
Author(s) : MILES D. W., ROSS T.
Type of article: Article
Summary
The HACCP system is based on identifying and evaluating key steps in the food production chain which have the greatest impact on controlling the recognized hazards, but is often applied subjectively; i.e. HACCP is a quantitatively-based risk management system that currently relies on qualitatively risk evaluation. This apparent anomaly can be solved. As an example a quantitative microbial risk assessment is defined, using an imaginary scenario involving Listeria monocytogenes.
Details
- Original title: Identifying and quantifying risks in the food production chain.
- Record ID : 2000-2565
- Languages: English
- Subject: General information
- Source: Food Aust. - vol. 51 - n. 7
- Publication date: 1999/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
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