Risk Management Metrics

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11 record(s) found




ID Author(s) Title / Description Publication Year
9400 The International Commission on Microbiological Specifications for Foods

simplified guide to understanding and using Food Safety Objectives and Performance Objectives
A simplified guide to understanding and using Food Safety Objectives and Performance Objectives
URL: http://www.icmsf.iit.edu/pdf/Simplified%20FSO9nov05.pdf

The ICMSF simplified guide to understanding and using Food Safety Objectives (FSO) and Performance Objectives (PO) provides an overview on Good Practices and HACCP, setting public health goals, the…

The ICMSF simplified guide to understanding and using Food Safety Objectives (FSO) and Performance Objectives (PO) provides an overview on Good Practices and HACCP, setting public health goals, the concept of Appropriate Level of Protection (ALOP), the difference between an FSO, PO and Microbiological Criteria (MC), the responsibility for setting an FSO, setting a PO, responsibility for compliance with the FSO, meeting the FSO, etc.

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Source: The International Commission on Microbiological Specifications for Foods

Keywords:

CAC performance criterion, CAC performance objective, food safety objective, good manufacturing practices, HACCP, microbiology, public health, research projects

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20051109
2005
9389 Zwietering, M.

Practical considerations on food safety objectives
Practical considerations on food safety objectives
URL: http://dx.doi.org/10.1016/j.foodcont.2004.10.022

This article provides an introduction to the concept of food safety objectives (FSO) which may make food safety transparent and quantifiable. This paper illustrates a practical overview on how…

This article provides an introduction to the concept of food safety objectives (FSO) which may make food safety transparent and quantifiable. This paper illustrates a practical overview on how to derive FSOs from population health goals, through product group health objectives. Then these FSOs can be used to assign the responsibilities over the various parts of the food chain, and within one part of the chain over the various process stages, linking finally the limits of the CCPs in HACCP to the overall public health objective. Finally, the impact of the statistical distribution of the concentration of pathogens in foods is taken into account, and how it impacts compliance to an FSO.

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Source: Food Control, Vol. 16, No. 9, Nov. 2005, p. 817-823.

Keywords:

disease prevalence, exposure, food safety objective, HACCP, methodology, microbiological risk assessment, quantitative risk assessment, risk assessment

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20051100
2005
9246 Buchanan, R.L.

Emerging Role of Risk Management Metrics
Emerging Role of Risk Management Metrics
URL: http://www.thefsrc.org/importsafety/FSRC-import-S4-01_Buchanan.pdf

This presentation was part of the 2010 Food Safety Research Consortium Workshop: Assuring Safety of Imported Food. This slides cover food safety requirements for foods in international trade, the…

This presentation was part of the 2010 Food Safety Research Consortium Workshop: Assuring Safety of Imported Food. This slides cover food safety requirements for foods in international trade, the history of international microbiological criteria and a new risk management metrics vocabulary.

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Source: Center for Food Safety and Security Systems, University of Maryland

Keywords:

methodology, risk management

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20100201
2010
9245 Luber, P.

Microbiological Criteria as a Risk Management Tool
Microbiological Criteria as a Risk Management Tool
URL: http://www.mps.hr/UserDocsImages/hrana/sigurnost/07.%20-%20P_Luber_MBC_risk_management_tool.pdf

This presentation briefly covers food safety management, microbiological testing, risk analysis, types of microbiological risk assessments, microbiological criteria and other microbiological risk management metrics.

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Source: Federal Office of Consumer Protection and Food Safety

Keywords:

CAC performance criterion, CAC performance objective, food safety objective, HACCP, Listeria monocytogenes, methodology, microbiological risk assessment, microbiology, research projects, risk assessment, risk ranking

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20100422
2010
9225 Havelaar, A.H.; Nauta, M.J.; Jansen, J.T.

Fine-tuning Food Safety Objectives and risk assessment
Fine-tuning Food Safety Objectives and risk assessment
URL: http://www.ncbi.nlm.nih.gov/pubmed/15135579

This article evaluates the proposed definition of Food Safety Objectives (FSOs) and their implementation from the perspective of Quantitative Microbiological Risk Assessment (QMRA). The relationship between QMRA and FSOs…

This article evaluates the proposed definition of Food Safety Objectives (FSOs) and their implementation from the perspective of Quantitative Microbiological Risk Assessment (QMRA). The relationship between QMRA and FSOs is illustrated by a model for the public health risk of Shiga-toxin producing Escherichia coli in steak tartare. The authors concluded that the proposed definition of FSOs needs to be modified to properly account for variability in and uncertainty about the contamination of food with pathogenic microorganisms and emphasize that both prevalence and concentration of pathogens must be considered. For this purpose, the authors proposed the P-D equivalence curve, a simple graphical tool to separate "tolerable" from "non-tolerable" combinations of prevalence and concentration (dose).

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Source: International Journal of Food Microbiology, Vol. 93, No.1, May 2004, p. 11-29

Keywords:

disease prevalence, Escherichia coli, food safety objective, methodology, models, quantitative risk assessment, risk assessment, Shiga toxin, uncertainty, variability

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20040500
2004
9118 Stringer, M.

Food Safety Objectives - Role in Microbiological Food Safety Management

Food Safety Objectives - Role in Microbiological Food Safety Management

URL: http://www.ilsi.org/europe/Pages/ViewItemDetails.aspx?ID=148&ListName=Publications

This summary report of a workshop held in April 2003 in Marseille, France explains that it is critical that food safety objectives (FSOs) be achievable by current industrial and…

This summary report of a workshop held in April 2003 in Marseille, France explains that it is critical that food safety objectives (FSOs) be achievable by current industrial and consumer practices. Given the difficulty of using public health goals such as an appropriate level of protection (ALOP) to establish control measures, the concept of FSOs was introduced to provide meaningful guidance to food safety management in practice. The process of introducing FSOs will present a fresh challenge to the way science, government and industry interact in the future.

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Source: International Life Sciences Institute (ILSI) Europe Risk Analysis in Microbiology Task Force/International Commission on Microbiological Specifications for Foods (ICMSF)

Keywords:

food safety objective, microbiology, research projects, risk management

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20040301
2004
8344 Cole, M.

Food safety objectives – Concept and current status
Food safety objectives – Concept and current status
URL: http://www.icmsf.iit.edu/pdf/013-020_Cole.pdf

This contribution describes the mechanism of establishing a Food Safety Objective (FSO) from an Appropriate Level of Protection (ALOP) derived from a Microbiological Risk Analysis (MRA). It discusses further…

This contribution describes the mechanism of establishing a Food Safety Objective (FSO) from an Appropriate Level of Protection (ALOP) derived from a Microbiological Risk Analysis (MRA). It discusses further performance and process criteria applied by food processors to match the FSO – this illustrated by an example.

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Source: Mitteilungen aus Lebensmitteluntersuchung und Hygiene, Vol. 95, 2004, p. 13–20.

Keywords:

food safety objective, microbiological risk assessment, risk analysis

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20040000
2004
8323 Crouch, E.A., et al

Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example
Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example
URL: http://www.ingentaconnect.com/content/iafp/jfp/2009/00000072/00000010/art00016

Here, researchers demonstrate a general methodology that allows identification of an ALOP and evaluation of corresponding metrics at appropriate points in the food chain. It requires a two-dimensional probabilistic…

Here, researchers demonstrate a general methodology that allows identification of an ALOP and evaluation of corresponding metrics at appropriate points in the food chain. It requires a two-dimensional probabilistic risk assessment, the example used being the Monte Carlo QMRA for Clostridium perfringens in ready-to eat and partially cooked meat and poultry products, with minor modifications to evaluate and abstract required measures. For demonstration purposes, the QMRA model was applied specifically to hot dogs produced and consumed in the United States.

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Source: Journal of Food Protection, Vol. 72, No.10, Oct. 2009, p. 2151-2161.

Keywords:

bacteria, Clostridium, Clostridium perfringens, cooking quality, microbiological risk assessment, models, Monte Carlo method, pork, quantitative risk assessment, ready-to-eat foods, risk assessment, risk estimate, swine

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20091000
2009
8292 Food and Agriculture Organization/World Health Organization (WHO)

Expert Meeting on the Development of Practical Risk Management Strategies Based on Microbiological Risk Assessment Outputs 2006
Expert Meeting on the Development of Practical Risk Management Strategies Based on Microbiological Risk Assessment Outputs 2006
URL: http://www.who.int/foodsafety/micro/jemra/meetings/2005/en/index.html

FAO/WHO convened an expert meeting in collaboration with the Federal Dairy Research Centre, Institute for Hygiene and Food Safety, Kiel, Germany, 3-7 April 2006. This expert meeting aimed to…

FAO/WHO convened an expert meeting in collaboration with the Federal Dairy Research Centre, Institute for Hygiene and Food Safety, Kiel, Germany, 3-7 April 2006. This expert meeting aimed to delineate the different ways in which Microbiological Risk Assessment (MRA) can contribute to the development of effective risk management strategies for implementation at different steps along the food-chain.The report describes some of the recent international activities, which included undertaking case studies and convening an expert meeting, and the outcomes of discussions on the use of Microbiological Risk Assessment (MRA) in microbiological risk management.

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Source: Food and Agriculture Organization/World Health Organization

Keywords:

farm to fork, methodology, microbiological risk assessment, risk analysis, risk assessment, risk management

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20060400
2006
7972 International Dairy Federation (IDF)

Revolution in Food Safety Management – Practical implementation in the dairy product chain
A Revolution in Food Safety Management – Practical implementation in the dairy product chain
URL: http://www.ukidf.org/bulletins2008.html

These papers are related to charting a new course in food safety with the development and implementation of risk-based metrics; incorporating risk-based metrics in HACCP plans; getting to grips…

These papers are related to charting a new course in food safety with the development and implementation of risk-based metrics; incorporating risk-based metrics in HACCP plans; getting to grips with pathogens; practices, perception and role of risk management & risk communication. This specific bulletin is about half way down the page. 

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Source: Bulletin of the International Dairy Federation, No. 434, 2009.

Keywords:

CAC performance criterion, CAC performance objective, dairy industry, food safety objective, HACCP, methodology, risk management

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20090000
2009
7793 Food and Agriculture Organization of the United Nations (FAO) (FAO) / World Health Organization (WHO) (WHO)

use of microbiological risk assessment outputs to develop practical risk management strategies: metrics to improve food safety
The use of microbiological risk assessment outputs to develop practical risk management strategies: metrics to improve food safety
URL: ftp://ftp.fao.org/ag/agn/food/kiel_en.pdf

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Source: Food and Agriculture Organization of the United Nations (FAO)

Keywords:

antibiotic resistance, bacteria, methodology, microbiological risk assessment, risk assessment, risk management

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