...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Environmental Protection and Ecology >RISK ANALYSIS - IMPORTANT ACTIVITY IN THE FOOD SAFETY MANAGEMENT. HAZARDS AND RISKS IDENTIFIED IN THE MILK PROCESSING INDUSTRY
【24h】

RISK ANALYSIS - IMPORTANT ACTIVITY IN THE FOOD SAFETY MANAGEMENT. HAZARDS AND RISKS IDENTIFIED IN THE MILK PROCESSING INDUSTRY

机译：风险分析-食品安全管理中的重要活动。牛奶加工行业中发现的危害和风险

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

According to the ISO 22000:2005 standard, the food safety is a 'concept which states that a food will not harm the consumer if it is prepared and/or consumed according to the provided use manual'. In conformity with the general requirements specified in SR EN ISO 22000:2005, any organisation which carries out its activity in the food sector must assure that all potential dangers regarding the safety of the food that has been put on the market are identified, evaluated and controlled in such a manner in which the product which reaches the consumer is safe, does not harm his health (directly or indirectly). In conformity with the NACMCF guide, the first principle of hazard analysis critical control point (HACCP) is ' The evaluation of the risks associated with the obtainment and gathering of prime materials and ingredients, working out, manipulation, storage, distribution, culinary preparation and food consumption'. Moreover, the risk analysis is considered as being the methodology which stood at the base of the elaboration of the standards regarding the foods safety; the risk analysis is a complex procedure which presumes the carrying out of several activities which are found in the three components: risk evaluation, risk management, and risk communication. Also, in the milk processing industry, as in all the food industry sectors (especially those who work out/ process prime materials of animal origin), there have been identified numerous hazards (biological, chemical, physical) which can determine chronic or acute risks, with unwanted results in what regards the consumers health assurance.
机译：根据ISO 22000：2005标准，食品安全是一个“概念，规定如果按照提供的使用手册进行制备和/或食用，食品将不会损害消费者”。根据SR EN ISO 22000：2005中规定的一般要求，任何在食品领域开展活动的组织都必须确保识别，评估和评估已投放市场的食品安全的所有潜在危险。以到达消费者的产品安全，不损害其健康（直接或间接）的方式进行控制。根据NACMCF指南，危害分析关键控制点（HACCP）的第一条原则是：评估与主要原料和成分的获取和收集，制定，操作，储存，分配，烹饪准备和获取有关的风险。食物消耗'。此外，风险分析被认为是制定有关食品安全标准的基础的方法；风险分析是一个复杂的过程，它假定进行了以下三个组成部分中的若干活动：风险评估，风险管理和风险沟通。同样，在牛奶加工业中，与所有食品工业部门（尤其是那些加工/加工动物源性主要原料的部门）一样，已经发现了许多可以确定慢性或急性风险的危害（生物，化学，物理） ，对消费者的健康保证产生不良影响。

著录项

  • 来源
    《Journal of Environmental Protection and Ecology》 |2012年第4期|2151-2160|共10页
  • 作者

    E. CONDREA; M. MIREA; K. A. AIVAZ; O. NITU;

  • 作者单位

    Faculty of Economics Sciences, 'Ovidius' University of Constanta, 5 Dumbrava Rosie Street, 900 613 Constanta, Romania;

    Faculty of Economics Sciences, 'Ovidius' University of Constanta, 5 Dumbrava Rosie Street, 900 613 Constanta, Romania;

    Faculty of Economics Sciences, 'Ovidius' University of Constanta, 5 Dumbrava Rosie Street, 900 613 Constanta, Romania;

    Faculty of Economics Sciences, 'Ovidius' University of Constanta, 5 Dumbrava Rosie Street, 900 613 Constanta, Romania;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    food safety; hazard analysis; risk; risk analysis; milk industry;

    机译：食品安全;危害分析;风险;风险分析;牛奶行业;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号