GBZ21235-2007 English PDF

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GBZ21235-2007: Principles and guidelines for the conduct of microbiological risk assessment
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Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/Z 21235-2007	289	Add to Cart	3 days	Principles and guidelines for the conduct of microbiological risk assessment	Valid

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Basic data

Standard ID: GB/Z 21235-2007 (GB/Z21235-2007)
Description (Translated English): Principles and guidelines for the conduct of microbiological risk assessment
Sector / Industry: National Standard
Classification of Chinese Standard: X04
Classification of International Standard: 67.040
Word Count Estimation: 11,167
Date of Issue: 2007-10-29
Date of Implementation: 2008-04-01
Adopted Standard: CAC/GL 30-1999, MOD
Regulation (derived from): China National Standard Approval Announcement2007 No.12 (Total No.112)
Issuing agency(ies): Ministry of Health of the People's Republic of China
Summary: This standard specifies the microbiological risk assessment framework should be adopted and basic elements. The technical guidance document applies to the risk assessment of microbiological hazards in foods.

GBZ21235-2007: Principles and guidelines for the conduct of microbiological risk assessment

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Principles and guidelines for the conduct of microbiological risk assessment ICS 67.040 X04 National Standardization Guidance Technical Document of the People's Republic of China Principles and guidelines for microbiological risk assessment Released on.2007-10-29 2008-04-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration issued

Content

Foreword III Introduction IV 1 Scope 1 2 Terms and Definitions 1 3 Principles of microbiological risk assessment 2 4 Application Guide 3 4.1 Overview 3 4.2 Purpose of the risk assessment 3 4.3 Hazard Identification 3 4.4 Exposure Assessment 3 4.5 Hazard Description 4 4.6 Hazard Description 4 4.7 Forming Document 4 4.8 Reassessment 5

Foreword

This guidance technical document is revised using the Codex Alimentarius Commission standard CAC/GL30-1999 "Microbial Risk Assessment Principles and guidelines for theconduct of microbiologicalriskassessment. The main differences between this guidance document and CAC/GL30-1999 are as follows. 1. The “Introduction” section of this guidance document deletes the original text of the CAC standard. “This standard is mainly from the perspective of the government. Although other organizations, companies, and other interested parties that need to conduct microbiological risk assessments will find this standard valuable, delete it. In the original CAC standard, “and in countries where it is considered necessary, special training is also required. Developing countries Especially so." 2. The “Scope” section of this guidance document adds “The framework specifies the framework for the microbiological risk assessment. And basic elements." 3. The “Terms and Definitions” section of this Guidance Technical Document removes the definition in the original text of the CAC Standard for the purpose of "The understanding of the specific words or phrases quoted" and "the Codex Alimentarius Commission temporarily adopted these definitions because of the risk analysis. These definitions need to be further revised as a result of the development of this discipline and the efforts to coordinate similar definitions between different disciplines. This guidance technical document was proposed by the China National Institute of Standardization. This guidance technical document is under the jurisdiction of the Ministry of Health of the People's Republic of China. The main technical documents of this guiding technical document are. China National Institute of Standardization, China National Center for Disease Control and Prevention, Nutrition and Food Safety, National Quality Supervision, Inspection and Quarantine Bureau of International Inspection and Quarantine Standards and Technical Regulations Research Center, National Feed Quality Inspection Center of the Ministry of Agriculture. The main drafters of this guiding technical document. Yang Li, Liu Wen, Liu Xiumei, Ji Rong, Zhang Xiaoli, Yang Song, Yang Yuming.

Introduction

Microbial hazards pose a serious risk to human health. Microbiological risk analysis includes the following three aspects. risk Assessment, risk management and risk communication. This guidance document focuses on risk assessment, which is to ensure that standards, guidelines and other When recommending standards, make full use of one of the key elements of scientific evidence, with the ultimate goal of enhancing consumer protection and promoting international trade. Microbiological risk assessment should use quantitative information for risk estimates to the greatest extent possible. Microbiological risk assessment should be based on this guidance The method described in the document is carried out. Since microbiological risk assessment is a developing discipline, the implementation of these guidelines will take some time. between. Although this guidance document focuses primarily on the risk assessment of microorganisms, its methods can also be applied to other specific species of organisms. harm. Principles and guidelines for microbiological risk assessment

1 Scope

This guidance document specifies the framework structure and basic elements that should be used for microbiological risk assessment. This guidance document applies to the risk assessment of microbiological hazards in food.

2 Terms and definitions

The following terms and definitions apply to this guidance document. 2.1 Determining the exposure (dose) of a chemical, biological or physical factor and the severity and/or frequency of producing a ill-healthy outcome (reaction) The relationship between. 2.2 Qualitative and/or quantitative assessment of biological, chemical, and physical factors that may be exposed by food intake and other relevant sources. 2.3 Biological, chemical, or physical factors or conditions in food that have a potentially adverse health effect. 2.4 Qualitative and/or quantitative assessment of the characteristics of ill-health outcomes associated with hazards. Microbial risk assessment is mainly for microorganisms And/or its toxins. 2.5 Identification of biological, chemical, and physical factors that may be present in certain foods or foods that can cause ill health outcomes. 2.6 A risk assessment of the digital description of the hazard and its resulting uncertainty. 2.7 Data-based risk assessment method, although it cannot quantify the risk, but if conditions are available, Classify hazards based on past expert experience and identification of uncertainties, or classify hazards into descriptive grade. 2.8 The likelihood and severity of a (or some) hazard in a food that causes adverse health consequences. 2.9 A process consisting of three parts. risk assessment, risk management and risk communication. ......

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