危險(xiǎn)性分析的原則及其在食品安全中的應(yīng)用(1)-wenkub
2023-06-12 01:37:03 本頁(yè)面
【正文】 997) 暴露評(píng)估 ? The qualitative and/or quantitative evaluation of the likely intake of biological, chemical and physical agents via food as well as exposures from other sources if relevant. ? 從食物或相關(guān)來(lái)源攝入生物、化學(xué)和物理因子的定性、定量評(píng)估 16 Risk Characterization(CAC,1997) 危險(xiǎn)性特征的描述 ? The process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. ? 在危害的識(shí)別、危害的特征描述和暴露評(píng)估的基礎(chǔ)上確定事件暴發(fā)的概率和嚴(yán)重性，或?qū)】诞a(chǎn)生潛在不良影響的定性和 /定量評(píng)估的過(guò)程。 5 Risk analysis – why ? 為什么要進(jìn)行危險(xiǎn)性分析 ? Food safety of increasing concern ? 食品安全被廣為關(guān)注 ? Move towards a risk based approach ? 趨向于對(duì)危險(xiǎn)性的研究 ? Decision making based on sound science ? 基于科學(xué)基礎(chǔ)上的決策 6 Risk Analysis what is it? A process consisting of 3 ponents: ? risk assessment 危險(xiǎn)性評(píng)估 ? risk management 危險(xiǎn)性管理 ? risk munication 危險(xiǎn)性信息交流 7 Risk Analysis Paradigm Risk Assessment Risk Management Risk Communication ? Science based ? Policy based ? Interactive exchange of information and opinions 8 Risk Assessment (CAC, 1997) 危險(xiǎn)性評(píng)估 ? A scientifically based process ? 科學(xué)評(píng)估的程序 ? The evaluation of the potential for adverse effects on human or animal health arising from the presence of additives, contaminants, toxins or diseasecausing anisms in food, beverages or feedstuffs. (WTO) ? 評(píng)估食品、飲料、飼料中的 添加劑、污染物、毒素或病原菌對(duì)人群或動(dòng)物潛在副作用的科學(xué)程序。1 General Principle amp。 9 Risk Management (CAC, 1997) 危險(xiǎn)性管理 ? The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options. ? 在危險(xiǎn)性評(píng)估的科學(xué)基礎(chǔ)上，為保護(hù)消費(fèi)者健康、促進(jìn)國(guó)際食品貿(mào)易而采取的預(yù)防和控制措施。 17 Risk management 危險(xiǎn)性管理 4 Elements： ? Risk evaluation ? 危險(xiǎn)性評(píng)價(jià) ? Risk management options assessment ? 危險(xiǎn)性管理選項(xiàng)評(píng)估 ? Implementation ? 執(zhí)行 ? Monitoring and review ? 監(jiān)測(cè)和回顧 18 Implementation 執(zhí)行 ? Can be done by both government officials and the food industry ? 可被政府官方和食品企業(yè)執(zhí)行 ? Implementation will take different forms depending what decisions have been taken ? 執(zhí)行將根據(jù)已定的決議采取不同形式 ? MRA may be useful in implement
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