食品安全與加拿大食品檢驗(yàn)局ppt38-質(zhì)量檢驗(yàn)(參考版)
2024-08-21 11:56本頁(yè)面
【正文】 The approach takes into account: 計(jì)劃采用的措施 ? the potential consequences of risk 風(fēng)險(xiǎn)的潛在后果 ? the likelihood of occurrence 風(fēng)險(xiǎn)發(fā)生的可能性 ? the benefits/outes of addressing the risks 指明風(fēng)險(xiǎn)的利與弊 LEVEL OF RISK 風(fēng)險(xiǎn)水平 Note: Probability of occurrence is reduced as the degree of industry control increases 說(shuō)明：隨著工業(yè)控制程度的增加，發(fā)生的可能性會(huì)減小 High PROBABILITY Med OF Low OCCURRENCE Neg Low Med High SEVERITY OF CONSEQUENCES 嚴(yán)格的邏輯推理 發(fā)生的可能性 Sa Low Med High Sa Low Med Med Sa Low Low Low Sa Sa Sa Sa Establishment of Science Committees 科學(xué)委員會(huì)的設(shè)置 ? food chemistry 食物化學(xué) ? food microbiology 食物微生物學(xué) ? food position 食物組成分析 Committee Membership 委員會(huì)組成 ? Programs Branch 項(xiàng)目部 ? Operations Branch 運(yùn)作部 ? Laboratory Directorate 科研部 ? Health Canada 加拿大衛(wèi)生部 ? Agriculture Canada 加拿大農(nóng)業(yè)部 Framework for Establishing Priorities 優(yōu)先機(jī)制建立的框架 ? Identify potential health hazards by scanning the food industry and identifying horizontal issues across modities 通過(guò)掃描食品工業(yè)識(shí)別潛在的健康危險(xiǎn)并通過(guò)日用品識(shí)別水平的問(wèn)題 ? Review legislation requirements, standards, guidelines and/or remendations that exist or are needed to manage the risk 回顧現(xiàn)存的必需的用于管理風(fēng)險(xiǎn)的立法條件、標(biāo)準(zhǔn)、指導(dǎo)方針、建議 Framework for Establishing Priorities Cont. 優(yōu)先機(jī)制建立的框架 ? Analyze and assess the potential health hazards or/and economic concerns in the context of either health or economic risk for the public using the risk estimation model 用冒險(xiǎn)估計(jì)模型分析評(píng)價(jià)潛在的健康危險(xiǎn)及與經(jīng)濟(jì)有關(guān)的對(duì)公眾的健康經(jīng)濟(jì)冒險(xiǎn) ? Identify risk management options, and select and implement the option likely to have the greatest impact on managing the risk. 確定風(fēng)險(xiǎn)管理選項(xiàng) ， 選擇并執(zhí)行選擇很可能對(duì)管理風(fēng)險(xiǎn)產(chǎn)生巨大影響 Examples of High Priority Issues 最具優(yōu)先性的問(wèn)題舉例 ? Poultry Salmonella and Campylobacter 家禽 沙門(mén)氏菌屬和 Campylo菌 ? Ground Beef and Non Intact Raw Beef 0157 絞細(xì)牛肉與未加工的生牛肉 大腸桿菌 0157 ? Aflatoxins in peanuts, nuts and their products 花生、堅(jiān)果類與其加工產(chǎn)品中的黃曲霉毒素 ? Avoidable lead from specified food modities 可以避免的由日用食品導(dǎo)致的 ? Undeclared allergens in imported chocolate and other food 在進(jìn)口巧克力與其他食品中的未聲明的過(guò)敏原 Potential Risk Management Options 潛在風(fēng)險(xiǎn)管理方法的選擇 ? Inform industry of legal requirements 告知行業(yè)法規(guī) ? Establishment inspection
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