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Book (series)Application of risk assessment in the fish industry 2004
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No results found.In recent years, the concept of risk has become paramount in international food regulation. Industries are increasingly required to undertake product risk assessment, particularly in the export arena. This publication has been developed as a complete "How to" package on risk assessment for seafood technologists, regulators and health professionals. It is designed in five parts and takes the user from a basic knowledge to being able to conduct credible risk assessments: 1. The basics of risk asse ssment: definitions and language of the discipline 2. How to perform risk assessments: stepwise progression 3. How to use risk assessments: risk management, Hazard Analysis Critical Control Point (HACCP), risk profiling 4. Risk Ranger – how to use it 5. Examples of risk assessments: an interactive setting for the readerThis publication also includes the Resources Bank, a CD-ROM, which provides a large amount of additional information for the would-be risk assessor. -
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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ArticleRecent and emerging food packaging alternatives: Chemical safety risks, current regulations, and analytical challenges 2024
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No results found.Food contact materials should not release their constituent substances into food at levels harmful to human health nor change the food composition, taste, or odor unacceptably. The historical evolution of food packaging shows that the use of plastics has increased dramatically, because of its convenience, lightweight, and cost effectiveness, but carries a significant environmental impact. Influenced by trends such as growing awareness of the environmental footprint and stricter safety requirements, conventional packaging is now progressively evolving toward new alternatives. All stakeholders in the agrifood system are involved in the journey to transform food packaging to more sustainable alternatives, while maintaining the important functionalities of suitable food packaging. The current most promising food packaging alternatives are presented in this review with their benefits, limitations, and associated potential safety hazards, with a focus on chemical hazards. Although some potential hazards are common to conventional packaging, others are specific to the new alternatives. Identification of potential chemical hazards associated with these new packaging alternatives is important to anticipate any risks posed to consumer safety.With much diversity in packaging types and rules aimed at ensuring safety drastically varying between jurisdictions, it is not always easy to determine the best way to assess the safety of food packaging. International guidance on principles for safe food packaging could help drive global harmonization and would play a crucial role in ensuring a consistent and science-based framework for the safety and compliance of new and emerging food packaging.
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