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MeetingSharing information on national experiences in the general field of risk management 2002The subject of risk management is a broad one; the discussion group on "Sharing information on national experiences in the general field of risk management" is to discuss two specific topics in detail: "Reduction in foodborne hazards, including microbiological and others, with emphasis on emerging hazards" and "Integrated approaches to the management of food safety throughout the food chain". I would like to go beyond that in introducing the discussion group debates by touching on the various as pects of this subject and the ways in which risk managers and policy makers can approach it.
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MeetingNational food control systems assuring food safety
Conference Room Document proposed by the Food and Agriculture Organization of the United Nations
2002Also available in:
No results found.The term "food safety" is understood by reference to those hazards that may make food injurious to the health of a consumer. There is universal agreement on the need for safe food. "Food Quality" refers to all the attributes that influence the value of a product to the consumer. Quality includes positive attributes such as origin, colour, texture, processing method for food, etc., as well as negative attributes such as adulteration, fraud, spoilage or contamination Conceptually, food safety is a sub-part and a sine-qua-non element of food quality. However, in practice, food safety and the other aspects of food quality are often considered separately. The distinction between safety and quality has implications for public policy and influences the nature and content of the food control system best suited to meet predetermined objectives. This paper discusses food safety issues only and considers appropriate infrastructures that are necessary to better assist in dealing with these problem s at national level, while giving due consideration to international developments in this field. This paper is based on the content of the FAO/WHO publication "Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems" as recently revised following a Joint FAO/WHO Expert Consultation. -
MeetingSwedish experience relating to the control of Salmonella in the national herd, with specific focus on the salmonella policy related to poultry production, and the results regarding Salmonella prevalence and human salmonellosis incidence
Country Report proposed by Sweden
2002Also available in:
No results found.Sweden has achieved an efficient control of Salmonella, despite the industrialisation of animal production. The prevalence of Salmonella in feed, live animals and animal products produced in Sweden is very low. In beef and pork it is less than 0.05% and less than 0.1% in poultry at slaughter. This unique position has been achieved by a national control strategy from feed to food, which was initiated more than 40 years ago. A severe domestic Salmonella epidemic during 1953, involving more than 90 00 people of which a few died, demonstrated the need for a more comprehensive control programme.
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