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Principes pour fixer des objectifs concernant la sécurité microbiologique des produits alimentaires et des mesures de contrôle connexes.

Principles for the establishment of microbiological food safety objectives and related control measures.

Auteurs : SCHOTHORST M. van

Type d'article : Article

Résumé

The ICMSF has recommended several steps for the management of microbiological hazards in foods in international trade, applying existing Codex documents in a logical sequence. The steps include: the conducting of risk assessment and assessment of risk management options, the establishment of a Food Safety Objective (FSO), and confirmation that the FSO is achievable by application of GHP and HACCP. An FSO is a statement of the frequency or maximum concentration of a microbiological hazard in a food considered acceptable for consumer protection. FSOs can be used by risk managers to communicate to industries this acceptable level of a hazard, in order to establish effective control measures. The effectiveness of control measures is assured through adhering to performance criteria and process criteria set by the industry to meet the FSO. This system of food safety management will facilitate acceptance of seemingly different, but in reality equivalent, food production and food control practices.

Détails

  • Titre original : Principles for the establishment of microbiological food safety objectives and related control measures.
  • Identifiant de la fiche : 1999-2964
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 6
  • Date d'édition : 12/1998

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