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Risk Communication Applied to Food Safety Handbook










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    Document
    Report on Regional Training on Enhancing Risk Communication in Food Safety 13‐15 May 2015, Bangkok, Thailand 2015
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    This report summarises the proceedings of the training programme based on the good practices and elements of communication learnt in the technical lecture sessions – including the technical lectures, the hands-on exercises, the discussions on case studies to apply best practices of risk communication in real life food safety situations, and the role play which was organised to demonstrate how to deal with the press when a food safety incident occurs. The training exposed participants to the rapi d risk communication assessment tool to enable them to assess their food safety risk communication capability and capacity at the organizational, country, regional and global levels, including practical approaches to address such needs. Some areas for support identified for capacity building at country and regional levels on risk communication are also covered.
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    Book (stand-alone)
    FAO/WHO guide for application of risk analysis principles and procedures duringfood safety emergencies 2011
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    An essential part of the Food Safety Emergency Response (FSER) is the process of assessing the risk, making risk management decisions, and communicating risk in the face of time constraints, lack of data and knowledge gaps. While the elements for conducting a risk analysis have been documented by Codex Alimentarius, the process of applying the risk analysis concept operationally during an emergency has not been addressed thoroughly. Some countries do, however, have well-defined procedures for assessing, managing and communicating food safety risks in the context of emergency situations, from which best practices may be derived. FAO and WHO have developed this document to support countries in applying risk analysis principles and procedures during emergencies in their own national food control systems, as risk analysis is a key component of national FSER planning.
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    Book (series)
    Microbiological Risk Assessment – Guidance for food 2021
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    This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.

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