Nurhazwani Binte Salleh (0604625D)
Temasek Polytechnic, Applied Food Science and Nutrition
TA05_2
Subject: Food Safety
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PLEASE PROCEED TO FOOD SAFETY RESEARCH. THANK YOU.
Saturday, June 14, 2008 Task 3 - microbial risk food safety assessment schemes
4:58 PM
It is a tool in the management of microbial food safety issues related to known or emergent etiological agents.Etiological:The study of causes or origins.Risk analysis has 3 parts:1) Risk assessment - the scientific part of the process in which the hazards and risk factors are identified and the risk posed by the agent is calculated.Risk assessment have 4 elements:- Hazard identification -identifies particular hazards in a product or process- Exposure assessment- estimates the intake of the hazard by the consumer and frequently generates quantitative data on the prevalence/number of the parasite at various points along the chain from raw to finished product (ie farm to fork approach)- Hazard characterization - relates exposure to the hazard with a public health effect (illness/ death) frequently by assessing the dose-response relationship- Risk characterization - calculates the risk from the exposure (intake) and dose-response estimate (effect).2) Risk management - evaluation on the acceptability of the risk posed and the implementation of measures to reduce this risk if necessary.3) Risk communication - involves transparent communication between the risk assessors (scientists) and the risk managers (regulators, industry, government agencies etc.) http://www.teagasc.ie/ashtown/research/foodsafety/fs_quantitative_micro_risk_assess.htm http://foodsafe.msu.edu/Documents/RiskCommunicationiInFoodSafety_TheFutureDirection
OfRiskAnalysis.pdfRecommended websites: http://www.cfsan.fda.gov/~dms/rafw-1.htmlhttp://www.cfsan.fda.gov/~dms/qmrisk.html
