Risk analysis as a basis for food safety strategy
Journal Title: Zarządzanie i Finanse - Year 2015, Vol 13, Issue 4
Abstract
Food health safety is the most important characteristic of food quality for consumers. They expect food should be safe. Food safety is regulated by the UE food law and Polish food law. Based on legal requirements it can be concluded that the fundamental principles of the food safety strategy are: best practices, HACCP system, traceability, the European Food Safety Authority (EFSA), food safety inspections and authorities, and the Rapid Alert System for Food and Feed (RASFF). Procedures for food safety are based on the scientific food risk analysis. The main aim of this paper is to characterize the food risk analysis as the fundamental element of the strategy for food safety assurance in the UE. The scientific risk analysis is built of a three stage process: risk assessment, risk management, and risk information. EFSA actively participates in the whole process of the risk analysis. System HACCP and other systems of food safety management i.e. sys¬tem according to ISO 22000 standard, are also based on risk analysis.
Authors and Affiliations
Eugenia Czernyszewicz
Keywords
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