Background and Objectives
The Risk Analysis in Food Microbiology Task Force strives towards a safer and higher quality of foods. The task force contributes to the harmonisation of microbiological risk assessment by publishing guidelines and by working on an agreed terminology. The task force is also developing tools to manage safety hazards and risks in food production systems.
- The task force is especially well-known for its reference documents and training tools, like the Concise Monograph on Hazard Analysis Critical Control Point (HACCP) which has been translated into 7 languages and is widely used by industry and academia.
- Another publication is the Food Safety Management Tools which, through consideration of the tools and frameworks, has assisted those involved in the food production to better manage food safety (Crossley et al. ILSI Europe Report Series 2011).
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