Risk Analysis Principles and Procedure during Food Safety Emergencies
Keywords:
risk analysis, risk management, risk communicationAbstract
In the current era of globalization, the food is more complex. The diet consists of raw materials from many food supply chains and contamination can occur at any stage. Because of this, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have supported countries in applying risk analysis principles and procedures during emergencies and developing the National Food Safety Emergency Response plans (FSER plans) in their own national food control systems that complied with International Health Regulations (IHR), 2005. This article aims to suggest national responsible agencies practical ways of incorporating risk analysis principle, which composes of assessing the risk, making risk management decisions, and communicating risk in the face of time constraints, lack of data and knowledge gaps into existing systems. Hence, they can assess biological, chemical and physical risks associated with food consumption, timely address food safety emergency event and risk management for consumer protection.
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