Fabian Rodríguez - 21004 ​

Andrea Moreno – 19586

Based on FAO's reading of food water analysis,

Chapter 1
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RISK
ANALYSIS
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INTRODUCTION

 Safe foods are of paramount importance, with challenges in

improving food for the day depending especially on the people
who are in charge of the companies producing them, in making
immediate decisions to avoid them or minimize their spread,
every day there is exposure between new and known risks
including etas.
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THEORIC MARK

 Risk Analysis: study of possibilities and the consequences of

each risk factor in establishing the level of risk of what we are
going to analyze in determining what are the most effective risk
factors and should be managed by the entrepreneur with special
Attention.
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THEORIC MARK
 Food Safety System: depending on the company establish a system
optimal in maintaining the safety in the final product of the food in
process, are the people who are in charge of the production,
elaboration, regulation, distribution, sales by consumption is the
government's creation of laws that ensure food safety, although they
vary by different countries, but organizations such as FAO, WHO or
Codex maintain the order of the system.
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THEORIC MARK

 Hazard Diversity: in food is a biological, chemical or physical agent

present in food regardless of the means of spread, causing severity
of damage to health, mainly transmitted by eta, are due between
mismanagement in control of prevent spreads transmitted by parts
of microorganisms in various ways.
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METHODOLOGY

FACTORS THAT AFFECT INOCUITY SYSTEMS:

 Increasing volume international trade
 Growth of international organisms
 Food complexity and geography Industrialization of agriculture
and animal production
 Changes patterns in food handling.
 Transformation in food preparation
 New technologies and food processing Modification in
human/animal contact interaction.
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METHODOLOGY

Hazard Diversity: Types of common hazards among food:

 Biological hazard: bacteria, toxins, molds, parasites, viruses,
prions.
 Chemical hazards: additives, pesticides, veterinary drugs,
environmental or chemical contaminants, allergens.
 Physical hazards: metals, machinery, glass, jewelry, stones or
poor hygiene.
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METHODOLOGY

Types of risks:
 Risk assessment: consists of; hazard identification, hazard
characterization, exposure assessment and risk characterization.
 Risk management: alternative analysis of stakeholder policies,
including the evaluation and protection of consumer health
measures with prevention and control.
 Risk communication: exchange of information in analyzing risks with
factors and perceptions between evaluator, administrators,
consumers, Industry, academic and scientific community; explaining
the finding and measures to be taken.
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