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Book (stand-alone)FAO/WHO guide for application of risk analysis principles and procedures duringfood safety emergencies 2011An 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)Ranking of low-moisture foods in support of microbiological risk management: Meeting report and systematic review 2022
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No results found.Low-moisture foods (LMF) are foods that are naturally low in moisture or are produced from higher moisture foods through drying or dehydration processes. These foods typically have a long shelf life and have been perceived for many years to not represent microbiological food safety risk hazards. However, in recent years, a number of outbreaks of foodborne illnesses linked to LMF has illustrated that despite the fact that microorganisms cannot grow in these products, bacteria do have the possibility to persist for long periods of time in these matrices. Responding to a request from the Codex Committee on Food Hygiene (CCFH), the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) implemented a series of activities aimed at collating and analysing the available information on microbiological hazards related to LMF and ranking the foods of greatest concern from a microbiological food safety perspective. Seven categories of LMF which were ultimately included in the ranking process, and the output of the risk ranking, in descending order was as follows: cereals and grains; dried protein products; spices and dried herbs; nuts and nut products; confections and snacks; dried fruits and vegetables; and seeds for consumption. -
BookletFAO regional Training on “Capacity building on risk categorization for ranking risk of ASEAN food hazards for developing the risk-based monitoring protocol for food safety” 2019
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No results found.A well-designed risk-based monitoring procedure for food safety hazards is one of the key elements for food safety control system. To ensure the success and effectiveness of establishing a monitoring procedure, a risk-based approach in ranking food hazards should be applied during the initial step for developing any monitoring programme. This would permits governmental and regulatory authorities to allocate resources most effectively for food safety control in their country. The best risk-ranking tool to be used should be selected on the basic of risk management requirements as well as data availability. Risk categorization, or the use of a risk matrix, is an example of a risk ranking tool, which can be applied to microbiological or chemical food safety hazards, when limited quantitative data are available. In order to strengthen the capacity on risk-based monitoring programme, FAO, collaborated with Thai Food and Drug Administration (Thai FDA), held the regional training course on “Capacity building on risk categorization for ranking risk of ASEAN food hazards for developing the risk-based monitoring protocol for food safety” from 23 to 25 April 2019 in Bangkok, Thailand. Over 30 participants attended the three-day training course. Through technical presentations, examples of good practices in other countries, and group work session, participants obtained knowledge on the principles of risk categorization. The training course enabled participants to discuss which approach ASEAN would apply for risk categorization for ranking of ASEAN food safety hazards, which further be used for developing the ASEAN risk-based monitoring procedure for one ASEAN common hazard.
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