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Book (series)Assessment and Management of Seafood Safety and Quality 2003
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This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)
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Book (stand-alone)Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts
Report of a FAO/WHO Consultation. Kiel, Germany, 18-22 March 2002
2002A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was hosted by the Institute for Hygiene and Food Safety of the Federal Dairy Research Centre in collaboration with the German Ministry for Consumer Protection, Food and Agriculture, and the Federal Institute for Health Protection of Consumers and Vet erinary Medicine. The consultation was opened by Dr Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards. In noting that food-borne risks to consumers was a global issue of ever-increasing importance, he welcomed participation of experts from a wide range of countries. -
Book (series)Assessment and Management of Seafood Safety and Quality 2003
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)
-
Book (stand-alone)Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts
Report of a FAO/WHO Consultation. Kiel, Germany, 18-22 March 2002
2002A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was hosted by the Institute for Hygiene and Food Safety of the Federal Dairy Research Centre in collaboration with the German Ministry for Consumer Protection, Food and Agriculture, and the Federal Institute for Health Protection of Consumers and Vet erinary Medicine. The consultation was opened by Dr Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards. In noting that food-borne risks to consumers was a global issue of ever-increasing importance, he welcomed participation of experts from a wide range of countries. -
Book (series)Assessment and Management of Seafood Safety and Quality 2003
Also available in:
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document. -
Book (series)
-
Book (stand-alone)Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts
Report of a FAO/WHO Consultation. Kiel, Germany, 18-22 March 2002
2002A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was hosted by the Institute for Hygiene and Food Safety of the Federal Dairy Research Centre in collaboration with the German Ministry for Consumer Protection, Food and Agriculture, and the Federal Institute for Health Protection of Consumers and Vet erinary Medicine. The consultation was opened by Dr Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards. In noting that food-borne risks to consumers was a global issue of ever-increasing importance, he welcomed participation of experts from a wide range of countries.
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