Food Safety Risk Management

Abstract

It is a principal aim of governments to assure the safety of societies in all sectors. In the food field, safety has been dealt with for a long time by making decisions in an empirical manner. Recently, risk management has been appointed as the formal scientific-based approach to address food safety issues. From a global perspective, food safety risk management can be described “as the process of weighting control alternatives by government (and international standard-setting bodies) in consultation with interested stakeholders, taking into account scientific information on risks to consumers as well as other relevant inputs (e.g. economics, technical feasibility, societal preferences), and choosing and implementing food safety measures as appropriate” (Food Agriculture Organization/World Health Organization [FAO/WHO], 2006b). Indeed, governments must make decisions, whose effects are especially noted during food crises. Nevertheless, other stakeholders should also manage food risks, for example, at manufacture or consumer level. Nowadays, manufacturers and other operators involved in the food chain are aware of the importance of producing and assuring food safety, as well as the devastating consequences of supplying contaminated food products. However, at consumer level, the relevance of consumer s hygiene practices in the home may not always be evident in order to avoid foodborne conditions. Food safety risk management should be based on risk assessment, as proposed by the Regulation (EC) No. 178/2002 of 28 January 2002, laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Currently, risk assessment is being gradually introduced at governmental level as a systematic practice. In the case of manufacturers and other food business operators, only big food enterprises have adopted risk assessment procedures; risk management in medium and small food companies is based on the implementation of Hazard Analysis and Critical Control Point (HACCP) systems, which is in fact compulsory. Hygiene practices in homes are out of the control of Health Authorities; nevertheless, for example, a risk management option mandated by governments may consist of developing educational programs which could enhance a positive attitude among consumers towards a more hygienic preparation of foods. Food safety risk management has been proved to be useful in making science-based decisions. In this chapter, food safety risk management is addressed from various perspectives, together with management metrics to facilitate its implementation. Also, a review of risk assessment is included. A promising future can be envisaged for food safety risk management activities.