食品安全中危险性分析的原则及应用.pptx

【WORKSHOP ON AGRO-FOOD SAFETY ISSUES 2002.10.9-11】General Principle Application of Risk  Analysis on Food Safety  危险性分析的原则及其在食品 安全中的应用;Food safety – a global concern;CAC WTO; WHO要求各会员国： 在食品安全行动之下，重点制定和评估国家的控制战略，支持发展评估与食品相关风险的科学，包括分析与食源性疾病相关的高危因素；要最大可能利用发展中国家在食源性因素危险性评估方面的信息以制定国际标准。;Risk analysis – why ?为什么要进行???险性分析;Risk Analysis - what is it?;Risk Analysis Paradigm;Risk Assessment (CAC, 1997)危险性评估;Risk Management (CAC, 1997) 危险性管理;Risk Communication危险性信息交流;危险性评估程序Risk Assessment;Hazard (CAC, 1997)危害; Hazards in Food;Hazard characterisation (CAC, 1997)危害特征的描述;Exposure Assessment (CAC, 1997)暴露评估;Risk Characterization(CAC,1997)危险性特征的描述; Risk management 危险性管理;Implementation执行;Monitoring and Review监测与评议;Risk Analysis-who uses it;CAC 常遇到的问题;JECFA，Joint FAO/WHO Expert Committee on Food Additives FAO/WHO联合食品添加剂专家委员会 JMPR，Joint FAO/WHO Meeting on Pesticide Residues FAO/WHO联合农药残留专家委员会 JEMRA, Joint FAO/WHO Expert Consultation on Microbiological Risk Assessment FAO/WHO联合微生物危险性评估专家咨询委员会;FAO/WHO专家咨询组织与CAC有关委员会关系 Relationship between expert consultation and Codex relevant committees;FAO/WHO activities on risk analysisFAO/WHO召开的危险性分析专家咨询会议;1999 - Expert Consultation on Risk Assessment of Microbiological Hazards in Foods 食品中微生物危害的危险性评估 2000 - Expert Consultation on Interaction between Risk assessors and risk managers of Microbiological Hazards in Food 食品中微生物危害的危险性评估者与管理者间的相互作用 2001 - Expert Consultation on Exposure Assessment of Microbiological Hazards in foods 食品中微生物危害的暴露评估 2002 - Expert Consultation on Incorporating Quantitative Risk Assessment in the Development of Microbiological Food Hygiene Standards 运用定量微生物危险性评估制订食品卫生标准; 危险性评估(专家) 添加剂 — ADI Risk Assessment 污染物 — PTWI 兽药残留 — ADI 危险性管理(政府) 添加剂 — 范围,用量 Risk Management 污染物 — 限量 危险性管理(政府) 兽药残留 — 限量 Risk Management ;CCFAC JECFA Example: Aflatoxin B1; Quantitative risk assessment at 49th JECFA Meeting in 1997JECFA