4. Risk management
4.1 Definition and background
According to the Community regulation of January 28, 2002, the following terms are used: :
"Risk management is the process, distinct from risk assessment, of weighing up policy options in consultation with interested parties, taking account of risk assessment and other legitimate factors, and, where necessary, selecting appropriate prevention and control measures.
This definition corresponds to the area of responsibility of public authorities, but more generally, risk management also includes the implementation of prevention, control and remediation measures.
The implementation of risk management in general, and food safety risks in particular,...
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Risk management
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Bibliography
Standardization
Association Française de Normalisation AFNOR
Quality – Management systems and auditing – NF EN ISO 9000 and NF EN ISO 19011 (2003), ISBN 2-12-217611-3.
Outils de maîtrise de la sécurité alimentaire en IAA (2000), ISBN 2-12-053511-6.
Food microbiology – Volume 1: horizontal...
Public authorities and institutions
Ministry of Agriculture and Food
French Food Directorate (DGAl) http://www.agriculture.gouv.fr/alim/pres/welcome.html
Deconcentrated levels: regional and departmental directorates of agriculture, departmental veterinary services, regional plant protection services...
Professional organizations
Technical Coordination Association for the Agrifood Industry (ACTIA) http://www.actia.asso.fr
National Association of Food Industries (ANIA) http://www.ania.net/accueil/accueil/htm
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