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GBZ23785-2009: Guidelines for incorporating microbiological risk assessment in food safety risk management
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/Z 23785-2009 | English | 369 |
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Guidelines for incorporating microbiological risk assessment in food safety risk management
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GB/Z 23785-2009
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Basic data | Standard 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
Foreword
The 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 management
1 Scope
This 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 definitions
The 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.
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