Professional Documents
Culture Documents
ABRAPA 1
Purpose of lecture
ABRAPA 2
Role of Governments according to
the General Principles of Food Hygiene
Codex Alimentarius
ABRAPA 3
World Trade Organisation
Agreements
➢ Sanitary and
Phytosanitary agreement
(SPS)
➢ Technical Barriers of
Trade agreement (TBT)
ABRAPA 4
GATT Sanitary and
Phyto-Sanitary (SPS) agreement
SPS measures are measures taken to
protect human,
animal and plant health
The agreement should
ensure sovereign rights to protect health
prevent misuse for protectionism purposes
prevent unnecessary trade barriers
WTO/SPS agreement
ABRAPA 6
Important notions
ABRAPA 7
International Standards
ABRAPA 10
Food Control Systems
ABRAPA 11
Risk Analysis (1)
ABRAPA 12
Risk Analysis (2)
Risk Analysis
is a management tool for
governmental bodies to define an
appropriate level of public health
protection and establish systems
and control measures
to ensure the supply of safe foods
ABRAPA 13
Safety and Risk Safety
Risk
ABRAPA 14
Risk reduction
ABRAPA 15
Codex Risk Analysis framework
Science Policy
based Risk Assessment based
Risk Management
• Hazard Identification • Preliminary activities
• Hazard Characterization • Option Evaluation
• Exposure Assessment • Option Implementation
• Risk Characterization • Monitoring & Review
Risk Communication
Interactive exchange
of information and opinions
concerning risks,
risk management options
and control measures
ABRAPA 16
Microbiological Risk Assessment
(MRA)
ABRAPA 18
EU “food law” regulation
No. 178 / 2002
deals with :
➢ general principles and requirements
of food law
➢ the European Food Safety Authority
➢ procedures in matters of food safety
- risk analysis
- precautionary principle
- traceability
- responsibilities for producers and authorities
ABRAPA 19
Tasks of Risk Management
ABRAPA 21
Appropriate Level Of Protection (ALOP)
An expression of
the achieved, or to be achieved,
health status of a country’s population
regarding a pathogen or
pathogen / food combination
ABRAPA 22
Meeting an ALOP
ABRAPA 23
Risk Characterization curve
0.8
0.6
0.4
ALOP 0.2
0 L.m. curve
-1.5 -0.5 0.5 1.5 2.5 3.5 4.5 >4.5
Log No L.m.
Based on FAO/WHO report
FSO per serving
ABRAPA 24
Examples of a public health goal
and a target
ABRAPA 25
Food Safety Objectives
ABRAPA 26
Food Safety Assurance
ALOP – FSO- PO
PC Food Chain Management / Hazard
Operational level control
control measures
HACCP from farm to fork
GAPs/GHPs/GMPs
ABRAPA 27
FSO definition
Codex Alimentarius
ABRAPA 28
Performance Objective (PO)
definition
Codex Alimentarius
ABRAPA 29
Control measures
PO / FSO
Codex Alimentarius
ABRAPA 30
Determination of control measures
(HACCP)
Performance
Process Objectives
parameters and Criteria
ABRAPA 31
EU regulations
ABRAPA 32
Flexibility
SL Lect 4 33
Process Hygiene Criterion
ABRAPA 35
Product / Pathogen / Pathway control
time /
hazards in
temp.
environment ?
which levels ?
GAP
Initial
H0 number of Reduction Recontamination
pathogens
GHP
Growth Hazard level in product
ABRAPA 36
Codex policy
ABRAPA 37
Country level Target oriented
Guidance levels of hazard not to be surpassed Public health
food safety burden
management
Food
Performance Performance Performance Safety
Objective Objective Objective Objective
exposure
Control Control
Measures Measures
Know what to do
and
Do it !
ABRAPA 39