Risk assessment of food safety

The study guide addresses priority issues of quality control and food safety risk assessments. Particular attention is paid to the problems of food safety of the population of Kazakhstan the relationship between health and nutrition. One of the sections is devoted to the principles of risk and hazard assessment management identification and characterization the FAO/WHO Codex Alimentarius Commission system as well as contamination of food raw materials food products with chemicals and microbiological xenobiotics. The material on the preliminary stages of the analysis of hazards related to food safety the potential risks of contamination. Recommendations on eliminating or reducing risks to an acceptable (acceptable) level at all processes (stages) of production (manufacturing) circulation utilization and destruction of products are included. The labeling of food products in the EU and non-food products as well as sanitary and hygienic procedures namely general sanitary and hygienic services sanitary processing of surfaces in contact with products is shown.