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close this bookRisk management and food safety. (1997)
View the document(introduction...)
View the documentList of acronyms
View the document1. Introduction
Open this folder and view contents2. Background
View the document3. The goal of food risk management
Open this folder and view contents4. International trade
View the document5. Definitions of key risk management terms
Open this folder and view contents6. Risk management framework
View the document7. General principles of food safety risk management
Open this folder and view contents8. Current risk management practices in the codex alimentarius commission, its subsidiary bodies, and advisory expert committees
View the document9. Recommendations
View the document10. References
Open this folder and view contentsAnnexes

3. The goal of food risk management

The primary goal of the management of risks associated with food is to protect public health by controlling such risks as effectively as possible through the selection and implementation of appropriate measures.