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Book (series)Risk-based food inspection manual 2008
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Food inspection, based on risk analysis, is a vital component of a modern food control system. Food inspection is essential to protect consumers by implementing adequate food controls to ensure domestically produced or imported food is properly handled, stored, manufactured, processed, transported, prepared, served and sold in accordance with the requirements of national laws and regulations. This manual introduces a risk-based inspection approach and procedures for primary production operations and food processing establishments, and is composed of six parts. -
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 (stand-alone)Codex Alimentarius: Animal Food Production, First Edition 2007Codex guidelines and codes of practice concerning animal food production are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.
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Book (series)Risk-based food inspection manual 2008
Also available in:
Food inspection, based on risk analysis, is a vital component of a modern food control system. Food inspection is essential to protect consumers by implementing adequate food controls to ensure domestically produced or imported food is properly handled, stored, manufactured, processed, transported, prepared, served and sold in accordance with the requirements of national laws and regulations. This manual introduces a risk-based inspection approach and procedures for primary production operations and food processing establishments, and is composed of six parts. -
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 (stand-alone)Codex Alimentarius: Animal Food Production, First Edition 2007Codex guidelines and codes of practice concerning animal food production are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.
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