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GB/T 23811-2009: Working principles for food safety risk analysis
Status: Obsolete
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23811-2009 | English | 519 |
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Working principles for food safety risk analysis
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GB/T 23811-2009
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Basic data | Standard ID | GB/T 23811-2009 (GB/T23811-2009) | | Description (Translated English) | Working principles for food safety risk analysis | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X00 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,142 | | Date of Issue | 2009-05-27 | | Date of Implementation | 2009-09-01 | | Regulation (derived from) | PRC National Standard Approval Announcement 2009 No.7 (Total No.147) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the general food safety risk analysis requirements. And risk assessment, basic principles of risk management and risk communication. This standard applies to guide the conduct of food safety risk analysis. | GB/T 23811-2009: Working principles for food safety risk analysis---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.
Working principles for food safety risk analysis
ICS 67.040
X00
National Standards of People's Republic of China
Food Safety Risk Analysis Principles
Posted 2009-05-27
2009-09-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
The standard setting of reference of the "Codex Alimentarius Commission Procedural Manual" (Seventeenth Edition, 2008) within the "framework of the Codex Alimentarius Section Ⅲ should
Risk Analysis Principles "used.
The standard proposed by China National Institute of Standardization.
This standard by the National Food Safety Management Technology Standardization Technical Committee (SAC/TC313) centralized.
This standard is mainly drafted by. China National Institute of Standardization, Ministry of Health Supervision Center.
The main drafters of this standard. Liu, Xu Jianjun, Zhang Zhiqiang, Dai Yue.
Food Safety Risk Analysis Principles
1 Scope
This standard specifies the general requirements for the basic principles of food safety risk analysis and risk assessment, risk management and risk communication.
This standard applies to guide the development of food safety risk analysis.
2 Terms and definitions
The following terms and definitions apply to this standard.
2.1
Foods contained potential adverse health effects of biological, chemical or physical agents or food state of existence.
[GB/T 19538-2004, the definition 3.11]
2.2
The severity of food hazards possibility of an adverse health effect and the impact.
2.3
Science-based, from the hazard identification, hazard characterization, exposure assessment, and risk characterization process consisting of four steps.
2.4
After consultation with all stakeholders, of weighing policy alternatives, considering risk assessment and other consumer health protection, promotion of fair
Factors related to trade, and the selection process of appropriate prevention and control program, if necessary.
2.5
In the whole process of risk analysis, risk assessors, risk managers, consumers, industry, academia and other stakeholders on the risks,
Interactive risk-related factors and risk perception of information and opinions, including the interpretation of the results of the risk assessment and risk management decision-making basis for the
communication.
2.6
By the risk assessment, risk management and risk communication process consisting of three parts.
2.7
Determination of certain foods may produce adverse health effects of biological, chemical and physical factors.
2.8
Qualitative and (or) quantitative analysis of adverse health effects in food biological, chemical and physical factors were generated.
2.9
When eating food intake for possible biological, chemical and physical factors and other sources of exposure made qualitative and (or) quantitative assessment.
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