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Book (stand-alone)Safety evaluation of certain mycotoxins in food. Prepared by the 56th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Food and Nutrition Paper 74 2004
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No results found.The monographs contained in this volume were prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met at WHO Headquarters in Geneva, Switzerland, 6-15 February 2001. These monographs summarize the data on selected mycotoxins reviewed by the Committee. The fifty-sixth report of JECFA will be published by the World Health Organization in the WHO Technical Report Series. Reports and other documents resulting from previous meetings of JECFA are l isted in Annex 1. Abbreviations used in the monographs are listed in Annex 2. The participants in the meeting are listed in Annex 3 of the present publication. -
MeetingRisk management integrated approaches to the management of food safety throughout the food chain in Slovak Republic
Country Paper proposed by Slovak Republic
2002Also available in:
No results found.Slovak republic is a country, which is being prepared intensively for membership in European Union. During this process, all EU legislation is being included into Slovakian legislation. Decisive part of food legislation have been already harmonised with EU legislation in line of European philosophy of total consumer protection. Both sides of risk management - legislation and control - are just now finishing to adjust to current European level, what will guarantee exhaustive and reliable approach not only to primary protection of consumer, but also to creation of substantial base for risk analysis individual procedures. Two institutions together - Slovak Veterinary and Food Administration and Food Research Institute - will be fully competent to take over the responsibility for food safety and consumer protection in the country and cooperate with European Food Authority. -
MeetingHydrocyanic acid and Mycotoxins in food commodities. Request for data on Hydrocyanic acid and Mycotoxins in cassava and cassava products (including fermented cooked cassava-based products)
Issued August 2017
2017Also available in:
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