Abstract: Abstract: Ranking hazards that are likely to occur in the food chain is a key step in driving risk management actions and in prioritising resources for control of the hazards of most concern. A hazard is a biological, chemical, or physical substance that can cause harm to human health. Chain mapping and hazard identification are essential prerequisites before risk ranking can be undertaken. These steps have become more complex as food chains become more and more complex and increasingly global in their nature. It is only relatively recently that formal risk ranking techniques have emerged to rank microbial and chemical hazards in food. In the first instance, techniques have been developed to rank these hazards separately; however, there have been recent developments to rank both microbiological and chemical hazards in a unified framework. As with quantitative risk assessments, risk ranking techniques require good sources of data to minimise subjectivity of the outcomes.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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Cited By Count: 3
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