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Risk Analysis in Food Microbiology

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) 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 Organization for Food Protection (IAFP) to actively contribute to the scientific programme of their Annual European Symposium. A session on ‘The importance of microbiological testing in food safety management’ was organised at the 2015 IAFP European Symposium, 21 April, in Cardiff, Wales, UK.

For more detailed information, please contact Ms Lilou van Lieshout at