Wednesday, July 31, 2013: 8:30 AM-12:00 PM
Ballroom B (Charlotte Convention Center)
Primary Contact: Elizabeth Williams
Organizers: Robert Buchanan and Elizabeth Williams
Convenors: Donald Schaffner and Elizabeth WilliamsChemical and microbial risk assessment techniques are being increasingly used to provide sound food safety advice and inform food safety decisions. However, their benefits have not been fully realized due to the lack of integration into the internationally accepted food safety risk management system, Hazard Analysis Critical Control Point (HACCP). The ability to link the stringency of HACCP programs to food safety public health outcomes is crucial to ultimately developing risk-based food safety systems at the facility level. The symposium will explore how the techniques of microbial risk management metrics, risk assessment, risk ranking, systems thinking, and statistical process control can be used to enhance the ability of facility specific HACCP plans to better consider the highly complex supply chains that are becoming typical of today’s global food markets.
Incorporating Risk-based Concepts to Food Safety Management: HACCP-like Approaches and Beyond
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