Food safety objectives, criteria, ranking and hierarchization

  • Gaetano Liuzzo Modena Local Health Unit, Carpi, Italy.
  • Stefano Bentley Department of Veterinary Sciences, University of Parma, Italy.
  • Federica Giacometti Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia, Italy.
  • Silvia Piva Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia, Italy.
  • Andrea Serraino | andrea.serraino@unibo.it Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia, Italy. http://orcid.org/0000-0001-6649-438X

Abstract

The paper describes the terminology of risk in the view of food safety objectives, criteria, ranking and hierarchization: the terms Performance Criterion, Process Criteria, Product Criterion, Microbiological Criteria, Food Safety Objective, Performance standard, Food safety policy objectives, Risk Assessment Policies, Weighing, Precaution, Prevention, Precautionary principle, Prevention principle, Principle of separation between risk assessment and management, Rank, Ranking, Categorization, Ranking, Priorization, ALARA (As Low Reasonably Achievable), ALOP (Appropriate level of protection), Risk Management, Risk management in the public function are reported and discussed.

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Published
2019-02-11
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Section
Risk Assessment Terminology
Keywords:
food safety objectives, criteria, ranking and hierarchization.
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How to Cite
Liuzzo, G., Bentley, S., Giacometti, F., Piva, S., & Serraino, A. (2019). Food safety objectives, criteria, ranking and hierarchization. Italian Journal of Food Safety, 7(4). https://doi.org/10.4081/ijfs.2018.7395

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