3. Risk assessment
3.1 Assessment bodies
Risk assessment (a term which, now that it has been defined by European regulations, should be preferred to risk appraisal) is based on knowledge acquired in various disciplines: toxicology, analytical chemistry, microbiology, epidemiology, etc. It therefore requires expert appraisals. It therefore requires expert appraisals, which must necessarily be collective, multidisciplinary, subject to periodic review and conducted by bodies that ensure the independence of the experts.
In France, the expert appraisal system was overhauled by the law of July 1 er 1998, which created the Agence française de sécurité sanitaire des aliments (Afssa). This replaced existing bodies, in...
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Risk assessment
Risk management
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Bibliography
Standardization
Association Française de Normalisation AFNOR
Quality – Management systems and auditing – NF EN ISO 9000 and NF EN ISO 19011 (2003), ISBN 2-12-217611-3.
Outils de maîtrise de la sécurité alimentaire en IAA (2000), ISBN 2-12-053511-6.
Food microbiology – Volume 1: horizontal...
Public authorities and institutions
Ministry of Agriculture and Food
French Food Directorate (DGAl) http://www.agriculture.gouv.fr/alim/pres/welcome.html
Deconcentrated levels: regional and departmental directorates of agriculture, departmental veterinary services, regional plant protection services...
Professional organizations
Technical Coordination Association for the Agrifood Industry (ACTIA) http://www.actia.asso.fr
National Association of Food Industries (ANIA) http://www.ania.net/accueil/accueil/htm
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