GBZ23785-2009 English PDFUS$369.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GBZ23785-2009: Guidelines for incorporating microbiological risk assessment in food safety risk management Status: Valid
Basic dataStandard ID: GB/Z 23785-2009 (GB/Z23785-2009)Description (Translated English): Guidelines for incorporating microbiological risk assessment in food safety risk management Sector / Industry: National Standard Classification of Chinese Standard: X00 Classification of International Standard: 67.040 Word Count Estimation: 16,174 Date of Issue: 2009-05-18 Date of Implementation: 2009-09-01 Regulation (derived from): ?PRC National Standard Approval Announcement 2009 No.6 (Total No.146) Issuing agency(ies): Ministry of Health of the People's Republic of China Summary: This standard specifies the general framework of food safety risk management. To provide guidance on microbiological risk assessment methods used in the food safety risk management. This standard applies to food safety risk management process. GBZ23785-2009: Guidelines for incorporating microbiological risk assessment in food safety risk management---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. Guidelines for incorporating microbiological risk assessment in food safety risk management ICS 67.040 X00 People's Republic of China national standardization of technical guidance documents Microbial risk assessment at Guidelines for the application of food safety risk management Released on May 18,.2009 2009-09-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released Directory Preface Ⅰ 1 Scope 1 2 Terms and definitions 1 3 General framework for food safety risk management 2 4 Risk Management Preparation Activities 2 5 Risk Management Assessment 7 Implementation of risk management measures 9 7 Monitoring and Review 9 ForewordThe guidance of technical documents proposed by the China National Institute of Standardization. The guidance of technical documents by the National Food Safety Management Technical Standardization Technical Committee (SAC/TC313) centralized. The main drafting of the guidance of technical documents. China National Institute of Standardization, China Agricultural University, the National Food Industry Standardization Technical Committee Council. The main drafters of this technical guidance document. Xu Jianjun, Liu Wen, Dai Yue, Wu Guangfeng, Li Qiang, Hao Yu, Gao Sheng Pu. Microbial risk assessment at Guidelines for the application of food safety risk management1 ScopeThis guidance document provides a general framework for the management of food safety risks and provides guidance for the assessment of microbial risks in food safety risk management In the application of guidance. This guidance document is applicable to the food safety risk management process.2 Terms and definitionsThe following terms and definitions apply to this guidance document. 2.1 The biological, chemical or physical factors contained in the food that have a potential adverse health effect on the health or the state in which the food is present. 2.2 Determination of the biological, chemical and physical factors that may have adverse health effects in a food product. 2.3 Qualitative and/or quantitative analysis of the adverse health effects of biological, chemical and physical factors in food. 2.4 The dangers of food in the production of some adverse health effects and the severity of the impact. 2.5 By the risk assessment, risk management and risk information exchange process consists of three parts. 2.6 Based on science, the process consists of four steps. hazard identification, hazard characterization, exposure assessment and risk characterization. 2.7 After consultation with various stakeholders, various policy options are weighed in to consider risk assessment and other measures to protect the health of consumers and promote fair trade Relevant factors and, if necessary, the process of choosing an appropriate prevention and control program. 2.8 In the whole process of risk analysis, risk assessors, risk managers, consumers, industry, academia and other stakeholders are concerned about risk, Information and opinions on risk-related factors and risk perceptions, including the interaction between the interpretation of risk assessment results and the basis of risk management decision-making Communication. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GBZ23785-2009_English be delivered?Answer: Upon your order, we will start to translate GBZ23785-2009_English as soon as possible, and keep you informed of the progress. 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