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Unilever will share about safe food products' design & manufacturing

     Unilever will share about safe food products' design & manufacturing

  PR Newswire

  SHANGHAI, April 18, 2013

SHANGHAI, April 18, 2013 /PRNewswire/ -- The standards of food safety differs
when crossing multiple country or regional borders. While "hazard-based
decision-making" has been, and often still is, the norm, governments around
the world (lead by Codex Alimentarius, FAO, and WHO) are adopting Risk
Analysis (RA) as the framework for risk-based decision-making. Unilever has
adopted this governmental model to risk-based decision-making and the
science/technologies involved in it into our food safety assurance approach to
innovating and marketing food products.

Food standards define essential aspects of the safety and quality of food in
international trade as well as public health related to food. While food is
more and more traded over long distances, there are different food standards
from one country or region to the next. Global organisations such as Codex
Alimentarius have, under the auspices of the parent organizations of FAO and
WHO, guides its members through an evolution of food safety control based on
hazards, providing risk-based guidance on the best food safety management
practices, and setting standards related to consumer risk. Large scientific
bodies such as JECFA, JMPR, and JEMRA provide the scientific input into the
risk management committees of Codex Alimentarius.

Importantly, food safety relies on adequate control of all relevant hazards;
chemical, physical, or biological. Current best practice systems for food
safety management (GAP-GMP-GHP, HACCP) can achieve a very high level of food
safety assurance when they are deployed faithfully and consistently, and are
based on a sound product concept. It is a misconception that testing alone or
even HACCP alone can deliver safe food. Rather, the combination of a good
product and process design, good deployment using best practice systems, and
selective use of testing for validation and verification is the overall
package that is needed for reliable food safety assurance. While this is not a
radically new insight at all, current practices around the world do not always
reflect this thinking and societies' views of what constitutes a safe food
product is a dynamic aspect both in time and in place. Food safety standards
and other "metrics" reflecting safe foods vary tremendously between countries
and/or regions, and the rational for this is not always evident or
scientifically supported.

Food safety management in the international context is constantly evolving
since it started to become more harmonized globally over the last 100 years.
While "hazard-based decision-making" has originally been, and often still is,
the norm, governments around the world (lead by Codex Alimentarius, FAO and
WHO) are adopting Risk Analysis (RA) as the framework for risk-based
decision-making. This framework provides a structured and systematic
foundation for modern food safety management as it supports a responsible move
away from mere hazard-based to more risk-based food safety control at the
governmental level. As part of the framework and in the area of food safety
microbiology, several new risk metrics have been designed to link country
public health policies with operational control of the food present on the
market. Unilever has adopted this governmental model to risk-based
decision-making and the science/technologies involved in it into our food
safety assurance approach to innovating and marketing food products. This
approach consists of establishing a safe design based on pertinent
knowledge/data, informed selection of processes and control measures to
prevent, eliminate or adequately control significant hazards, and validation
and verification by useful testing during the product innovation and product
manufacturing.

Dr. Leon Gorris, Regulatory Affairs from Unilever will share more details and
best practices about risk management and how to design and manufacture safe
and innovative food products during the Food Safety & Quality Control China
Conference in June. Check here more details about his presentation,

www.food-safety-china.com

Website: http://www.food-safety-china.com
Contact: Jennifer Liu,+86-21-6157-3918, Jennifer.liu@ubm.com
 
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