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Titre :
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Identifying and quantifying risks in the food production chain
|
|
Auteurs :
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D. Miles ;
T. Ross
|
|
Type de document :
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article/chapitre/communication
|
|
Année de publication :
|
1999
|
|
Format :
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p. 298-303
|
|
Langues:
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= Anglais
|
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Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
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|
Mots-clés:
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PRODUIT ALIMENTAIRE
;
EVALUATION DES RISQUES
;
BACTERIE PATHOGENE
;
CINQUIEME GAMME
|
|
Résumé :
|
The Hazard Analysis Critical Control Point (HACCP) concept involves a systematic approach to food safety based on hazard identification and control. The system is based on identifying and evaluating key steps in the food production chain which have the greatest impact on controlling the recognised hazards, but is often applied subjectively; ie HACCP is a quantitatively-based risk management system that currently relies on qualitative risk evaluation. This paper explores ways to resolve this apparent anomaly, including the emerging concept of 'quantitative microbial risk assessment', using an imaginary scenario involving Listeria monocytogenes in a ready-to-eat food.
|
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Source :
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Food Australia, vol.51, n°7
|
