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Regulatory Issues: New inspection approaches and techniques - implications for food safety regulations

Country Paper proposed by the USA








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    Meeting
    Investigation System for Foodborne outbreaks in Japan 2002
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    Japan has prepared epidemiological investigation and reporting system for foodborne outbreaks at national basis according to the Food Sanitation Law. After the experience of large outbreaks of E. coli O157:H7 in 1996, new measures were taken in various field to further improve hygiene status in foods in Japan. Laws were amended, and new notices have been released. Strict hygiene practices have been introduced to abattoirs and meat processing plants, and long-term food saving program has been app lied to institutional cooking facilities. Once enterohemorrhagic E. coli or Salmonella is isolated, they are subjected to genetic or serological typing, which also helps epidemiological investigations. Development of treatment and diagnostic agents has also been encouraged.
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    Meeting
    The Inspection System for Traditional Foods in Indonesia 2001
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    Traditional foods are the food those are comprised raw material, processed food and beverage and come from foodstuff which are available in Indonesia, and have been known and used since in the old days. Traditional foods to a certain extent almost naturally contain bio-active component. Therefor, these foods have potential be developed as functional foods and supplemental foods. There are different varieties of Indonesian traditional foods and those are depend on geographic, culture and custom w here the community live. Most of traditional foods generally, still be earned at home industrial level or in the small scale enterprises. Bear in mind the number of small scale enterprises as day wore on, become more and more, therefor, this growing should be supported by the government in order to fulfill the need of community as producers even the consumer. Based on reviewing, that most of traditional foods enterpreneurs have not skill and knowledge enough on hygiene of food processing. M oreover, the capability of managers are still limited to regristrate their products. To strengthen their capacity they should be guided by education programs and the benefit of the government it is easy to monitor and control them.
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    Book (stand-alone)
    Guidelines for risk categorization of food and food establishments applicable to ASEAN countries 2011
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    Ensuring the quality and safety of foods is complex and systemic, extending from the production environment to the end consumer and involving the entire food chain. Traditionally, regulatory inspection activities are carried out by assessing compliance with all applicable regulations to improve basic sanitation and upgrade food establishments. This approach emphasizes reactive measures rather than preventative ones. Instead, risk-based food inspection systems focus on addressing food-borne disea se risk factors that put the producer’s products at risk. It is these factors that the inspector must concentrate on to have a meaningful impact on food safety. By focusing on the occurrence of risk factors that cause food-borne diseases – such as food from unsafe sources, inadequate cooking, improper holding temperatures and contaminated equipment – the inspector is able to determine whether the quality and safety management system of the food establishment is adequate. The guidelines in this b ook were prepared for use by national authorities involved in food inspection in ASEAN countries to move the region towards a risk-based approach to food inspection. Risk categorization tables in businesses dealing with primary and secondary foods are provided.

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