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GBZ21235-2007: Principles and guidelines for the conduct of microbiological risk assessment
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/Z 21235-2007 | English | 289 |
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Principles and guidelines for the conduct of microbiological risk assessment
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GB/Z 21235-2007
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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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