We can assess your vulnerability to microbiological hazards in your food facilities

GENERAL PRINCIPLES OF MICROBIOLOGICAL RISK ASSESSMENT

1. Microbiological risk assessment should be soundly based upon science.

2. There should be a functional separation between risk assessment and risk management.

3. Microbiological risk assessment should be conducted according to a structured approach that includes hazard identification, hazard characterization, exposure assessment, and risk characterization.

4. A microbiological risk assessment should clearly state the purpose of the exercise, including the form of risk estimate that will be the output.

5. The conduct of a microbiological risk assessment should be transparent.

6. Any constraints that impact on the risk assessment such as cost, resources or time, should be identified and their possible consequences described.

7. The risk estimate should contain a description of uncertainty and where the uncertainty arose during the risk assessment process.

8. Data should be such that uncertainty in the risk estimate can be determined; data and data collection systems should, as far as possible, be of sufficient quality and precision that uncertainty in the risk estimate is minimized.

9. A microbiological risk assessment should explicitly consider the dynamics of microbiological growth, survival, and death in foods and the complexity of the interaction (including sequelae) between human and agent following consumption as well as the potential for further spread.

10. Wherever possible, risk estimates should be reassessed over time by comparison with independent human illness data.

11. A microbiological risk assessment may need reevaluation, as new relevant information becomes available.


                                                               Click here for more information about how risk assessments are performed in the food industry

                                                               Click here for more information about how risk assessments are performed in the food industry