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 has produced a series of Black & White reports that provide guidelines and frameworks to fill gaps in microbiological risk assessment. These reports are useful for industry, government, small and medium enterprises and academy as training material.
- The task force is especially well-known for its reference documents and training tools, like the Concise Monograph on Hazard Analysis Critical Control Points (HACCP) published in 2004 which has been translated into 7 languages and is widely used by scientists from industry and academia.
- The task force is continuously liaising with the International Association for Food Protection (IAFP) to actively contribute to the scientific programme of their Annual European Symposium.
For more detailed information, please contact Ms Lilou van Lieshout at email@example.com