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FAO's Strategy towards a Food Chain Approach for Food Safety and Quality: A framework document for the development of future strategic direction

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    Examples of comprehensive and integrated approach to risk analysis in the food chain - experiences and lessons learned
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    This paper explains the need and application of a holistic approach to risk analysis and food safety throughout the food chain, at national, regional and international level. Responsibilities of those who produce, process and trade food are explained, with details of those responsibilities. Tackling problems at source using a preventive and integrated approach is emphasised and successful examples (such as the control of salmonella in poultry in Sweden and Finland) are explained. The paper concl udes by recognising the need to develop systems for detecting emerging risks, as they arise, at any point in the food chain.
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    Integrated approaches to the management of food safety throughout the food chain 2002
    Most countries with systems for recording foodborne disease have reported significant increases in the incidence of diseases caused by pathogenic micro-organisms in food over the past few decades. As many as one person in three in industrialized countries may be affected by foodborne illness each year and the situation in most other countries is probably even worse. Apart from the deaths and human suffering caused by foodborne disease, the economic consequences are enormous, running into billion s of dollars in some countries. In Europe bovine spongiform encephalopathy (BSE, "Mad cow disease") and contamination of food with dioxins led consumers to lose confidence in the safety of foods on the market, with severe economic consequences. In many cases, the origins of food safety problems can be traced back to contamination of animal feed or other factors in the early parts of the food chain, an area which until fairly recently had received scant attention from those responsible for food s afety.
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    Book (series)
    Assessment and Management of Seafood Safety and Quality 2003
    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.

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