Harmonization of Food Standards Based on Risk Analysis
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Product details:
- Publisher Academic Press
- Date of Publication 1 October 2018
- ISBN 9780128094631
- Binding Hardback
- No. of pages484 pages
- Size 235x191 mm
- Language English 0
Categories
Long description:
Harmonization of Food Standards Based on Risk Analysis presents a quantitative approach to establishing acceptable daily intake (ADI) levels of residues, contaminants and pathogenic microorganisms to protect consumer health and safety and address the issue of food waste that contributes to the growing issue of food insecurity. While an increasing number of food standards exist for maximum levels of presence through risk analysis procedures, differences in regulated acceptance standards still persist. Using comparative case studies from around the world, this book presents the context, regulatory classification requirements and criteria for bringing food products into the scope of approval requirements.
- Presents comparative case studies that show differences in food safety levels between jurisdictions
- Discusses how standards are justified by differences in climate, dietary habits, and how mutual recognition of standards could be advocated
- Considers whether there is value in harmonizing elements in the process
- Compares national and Codex Alimentarius standards, examining whether the differences are justifiable
Table of Contents:
1. Risk analysis: to what extent does consensus exist regarding the risk analysis methodology as such and the role the precautionary principle may play in this context.
2. Overview of differences in standards in the Codex Alimentarius and in the jurisdictions included in the comparison. How big - or how small is the problem?
3. Case study: plant protection product
4. Case study: veterinary drug
5. Case study: naturally occurring chemical
6. Case study: industrial pollutant
7. Case study: radioactivity
8. Case study: microorganism
9. Zero tolerances
10. Authorization requirements
11. Integrating discussion
