Hazard Identification

The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods.

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References
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Authors Codex Alimentarius Commission
PublicationTitle Principles and Guidelines for the Conduct of Microbiological Risk Assessment CAC/GL 30-1999
PublicationType Report
PublicationYear 2014
Publisher Codex Alimentarius Commission
Website https://bit.ly/2NmWoop
ZoteroURL https://www.zotero.org/groups/2344323/orion/items/itemKey/NE2LQN4Y
Glossary Term Classification
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Category Regulatory
ModifiedDefinition false
Sector Food Safety
Additional Info
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Provided by: EJP ORION project
system:type GlossaryTerm
Management Info
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Author taras_guenther
Last Updated 29 April 2020, 02:14 (CEST)
Created 3 September 2019, 13:13 (CEST)