Principles for the establishment of microbiological food safety objectives and related control measures

被引：38

作者：

van Schothorst, M ^{[1
]}

机构：

[1] Int Commiss Microbiol Specificat Foods, CH-1800 Vevey, Switzerland

来源：

FOOD CONTROL | 1998年 / 9卷 / 06期

关键词：

food safety objective (FSO); consumer protection; Codex Alimentarius; HACCP;

D O I：

10.1016/S0956-7135(98)00129-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The ICMSF has recommended several steps for the management of microbiological hazards in foods in international trade, applying existing Codex documents in a logical sequence. The steps include: the conduct of a risk assessment and an assessment of risk management options, the establishment of a food safety objective (FSO), and confirmation that the FSO is achievable by application of GHP and HACCP. A FSO is a statement of the frequency or maximum concentration of a microbiological hazard in a food considered acceptable for consumer protection. FSOs can be used by risk managers to communicate to industries this acceptable level of a hazard, in order to establish effective control measures. The effectiveness of control measures is assured through adhering to performance criteria and process criteria set by the industry to meet the FSO. This system of food safety management will facilitate acceptance of seemingly different, but in reality equivalent, food production and food control practices. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：379 / 384

页数：6