GB/Z 23785-2009Guidelines for incorporating microbiological risk assessment in food safety risk management (English PDF)

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

GB/Z 23785-2009 is the Chinese national standard on guidelines for incorporating microbiological risk assessment in food safety risk management, in the field of food technology. The /Z suffix marks it as a guiding technical document: it does not prescribe requirements that can be certified against, but sets out the technique, the method or the state of the art that the standards bodies recommend following. It was issued on 18 May 2009 by the State Administration for Market Regulation; Standardization Administration of China. As a guiding technical document it carries no separate date of entry into force: it applies from publication. Classification: ICS 67.040, CCS X00. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

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.