By Stephen J. Forsythe
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Additional info for Microbiological Risk Assessment of Food
Most foods contain sufficient nutrients to support microbial growth. 4). Food additives, such as preservatives, are required to ensure that processed food remains safe and unspoiled during its shelf-life. A range of preservatives are used in food manufacture, including that of traditional foods. 5). The parabens (benzoic acid esters) are more effective at neutral pH conditions. The various intrinsic and extrinsic parameters are described in greater detail in many other publications (see Forsythe 2000).
2). 1991±1993 Joint FAO/WHO conference on food standards, chemicals in food and food trade (1991) convened in collaboration with GATT. Recommends to CAC to incorporate risk assessment principles into decision making Codex 19th (1991) and 20th (1993) sessions agree on the incorporation of risk assessment principles in its procedures 1994 Codex executive committee urged FAO and WHO to convene a consultation on risk analysis 1995 Joint FAO/WHO expert consultation on the application of risk analysis to food standard issues.
4). 1). 5 Principle 3: Critical Limits Establish Critical Limits for preventative measures associated with each identified CCP. Critical Limits must be specified and validated, if possible, for each CCP. The Critical Limit will describe the difference between safe and unsafe products at the CCP. A Critical Limit must be a quantifiable parameter Food Safety, Control and HACCP 43 such as temperature, time, pH, moisture or aw, salt concentration or titratable acidity, available chlorine. 6 Principle 4: CCP monitoring Establish CCP monitoring requirements.
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