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1. Dangers and risks around cheese
1.1 Hazard and risk concepts
A hazard is "a biological, chemical or physical agent present in a food, or condition of that food, that may cause an adverse health effect".
Hazards may include :
biological agents: bacteria, moulds, viruses, parasites, toxins, etc. ;
chemical compounds: natural or acquired toxins, residues, excess additives, plant contaminants (coolants, lubricants), etc. ;
foreign objects: broken glass, bones, insects, metal objects, etc. ;
components causing intolerance or allergy in certain consumers (according to standard NF V 01-006).
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Dangers and risks around cheese
Regulatory and standards context
Bibliography
Websites
FDA – Food and Drug Administration http://www.fda.gov
ANSES – Agence nationale de sécurité sanitaire http://www.anses.fr
AFSSA – French Food Safety Agency http://www.anses.fr
...Standards and norms
- Food hygiene – The role of HACCP and the application of its principles in controlling food and feed safety - NF V 01.006 - 09-08
- Food safety management system – AFNOR - NF EN ISO 22000 - 2005
- Édition 6 http://www.brcglobalstandards.com - Norme mondiale pour la sécurité des denrées alimentaires - 01-12
- Audit guidelines for suppliers of private label products – Version 6 http://www.ifs-certification.com...
Regulations
CODEX, CAC/RCP 1-1969 – General principles of food hygiene – Adopted 1969. Amended 1999. Revised 1997 and 2003. Editorial corrections 2011.
Commission Regulation (EC) No 1881/2006 of December 19, 2006 setting maximum levels for certain contaminants in foodstuffs.
Council Regulation (EC) No 733/2008 of 15 July 2008 on the conditions governing imports of agricultural products...
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