Food Risk Management

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A. Food Safety and HACCP1.Food Safety
Requirements
2. Food Risk Management
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General principles of risk management (part I)

• The proportionality between the measures taken
  and the chosen level of protection
• The non-discrimination in measures implementation
• The consistency between the new measures and
  similar measures already taken in similar
  situations or using similar approaches in the
  past

3
General principles of risk management (part II)

• The examination of the costs and benefits in case
  of action or inaction
• The review of measures in the light of scientific
  developments

4
Food risk analysis (part I)

• Assessment
• Management
• Communication to the public

5
Food risk analysis (part II)

• It is carried out in an independent, objective
  and transparent way
• It is based on the available scientific evidence.

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The precautionary principle

• It enables a rapid response to a possible danger
  to humans
• It protects the environment
• It is used to stop distribution or order
  withdrawal of potentially hazardous products from
  the market

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Food Safety and staff

• The common goal of all people who work in the
  food industry should be the production of safe
  food

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Operators Responsibilities (part I)

• Food business operators  must comply with the
  food legislation in all stages of the food
  production chain - during production,
  processing, transport and distribution of food

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Operators Responsibilities(part II)

• Operators are responsible for ensuring product
  traceability in all stages of production,
  processing and distribution of food

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Operators Responsibilities(part III)

• If an operator considers that a food or feed is
  harmful to human or animal health, he should
  immediately initiate the procedures to withdraw
  the product from the market and inform the
  competent authorities.

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Operators Responsibilities(part IV)

• Where the product may have reached the consumer,
  the operator should inform the consumers and
  recall the products already supplied.

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Summary of 2nd Lecture

• Risk Management
• Food Risk Analysis
• Food Safety and Staff