Risk assessment of food safety
The study guide is intended for doctoral students and undergraduates, university professors in the food industry
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The study guide addresses priority issues of quality control and food safety risk assessments. Particular attention is paid to the problems of food safety of the population of Kazakhstan, the relationship between health and nutrition. One of the sections is devoted to the principles of risk and hazard assessment, management, identification and characterization, the FAO/WHO Codex Alimentarius Commission system, as well as contamination of food raw materials, food products with chemicals and microbiological xenobiotics. The material on the preliminary stages of the analysis of hazards related to...
The study guide addresses priority issues of quality control and food safety risk assessments. Particular attention is paid to the problems of food safety of the population of Kazakhstan, the relationship between health and nutrition. One of the sections is devoted to the principles of risk and hazard assessment, management, identification and characterization, the FAO/WHO Codex Alimentarius Commission system, as well as contamination of food raw materials, food products with chemicals and microbiological xenobiotics. The material on the preliminary stages of the analysis of hazards related to food safety, the potential risks of contamination. Recommendations on eliminating or reducing risks to an acceptable (acceptable) level at all processes (stages) of production (manufacturing), circulation, utilization, and destruction of products are included. The labeling of food products in the EU and non-food products, as well as sanitary and hygienic procedures, namely, general sanitary and hygienic services, sanitary processing of surfaces in contact with products, is shown.
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