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Identification des risques : point de départ pour l'évaluation quantitative des risques et HACCP.

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

Auteurs : GERWEN S. J. C. van, ZWIETERING M. H.

Type d'extrait : Chapitre d'ouvrage

Résumé

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.

Détails

  • Titre original : Hazard identification: the starting point of both quantitative risk assessment and HACCP.
  • Identifiant de la fiche : 1999-0890
  • Langues : Anglais
  • Source : Shelf life prediction for improved safety and quality of foods.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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