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  • processes
  • Therefore, a generic semi-quantitative hygiene risk assessment model, Hygram®, was developed for small and medium-sized food enterprises to offer assistance in understanding, training, and, first of all, detecting the critical steps of the processes, and thereby to contribute to the development of their own-checking systems towards risk-based food safety management. (helsinki.fi)
  • business
  • The layout and format of Food Safety Management systems take many forms and the nature and size of your business will determine which one is suitable for you. (gwynedd.gov.uk)
  • The Food Business Operator or person responsible for food safety within the business must complete the 'Safe Methods' which are Cross-contamination, Cleaning, Chilling, Cooking and Management. (gwynedd.gov.uk)
  • Health and safety - poorperformance can not only means loss of revenue, but also potential loss of reputation, loss of license to trade, lost business and extra costs. (bre.co.uk)
  • assessment
  • A quantitative microbiological risk assessment (QMRA) was conducted on salmonella in the beef production chain according to the official standards of the Codex Alimentarius Commission (Codex Alimentarius), and utilized in determining the food safety metrics for beef production. (helsinki.fi)
  • Hygram® was not considered a risk-based tool as such, but whenever the critical limits of the process have been defined as equal to a risk assessment, Hygram® can be used as a risk-based management tool. (helsinki.fi)
  • targets
  • Governments are responsible for commissioning MRAs and also for setting food safety targets up to a certain point, but the practical management measures that need to be in place in order to achieve the targets are to be addressed by the operators. (helsinki.fi)