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HAZARD SCIENCE [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2021-07-14

English

Subject field(s)
  • Occupation Names (General)
  • Food Safety
  • Collaboration with the FAO
CONT

A further aim of these consultations is the development of guidelines relating to the different stages of risk assessment, such as hazard characterization and exposure assessment. The purpose of such guidelines is to help the risk assessor, the risk manager, and other interested parties to understand the principles and science behind the risk assessment steps.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Salubrité alimentaire
  • Collaboration avec la FAO

Spanish

Save record 1

Record 2 2017-09-20

English

Subject field(s)
  • National Bodies and Committees (Canadian)
  • Biological Sciences
  • Environment
OBS

As the unified voice for Earth science in Canada, CFES raises awareness of the importance of Earth Science for Canadians. It enhances understanding of the role of Earth science in environmental, natural hazard and climate studies and in securing and responsibly developing Canada's energy, mineral and water resources.

French

Domaine(s)
  • Organismes et comités nationaux canadiens
  • Sciences biologiques
  • Environnement
OBS

Comme porte parole des sciences de la Terre au Canada, la FCST travaille à [...] améliorer la compréhension du rôle des sciences de la Terre dans les études de milieux, des catastrophes naturelles et du climat, ainsi qu'au développement sécuritaire et responsable des sources d'énergie, de minéraux et des ressources en eau du Canada.

Spanish

Save record 2

Record 3 2008-02-26

English

Subject field(s)
  • Food Safety
CONT

The assessments of risk from hazards in food and water have much in common. A common approach to microbiological hazards in food and water may accelerate development of the science and may also improve the quantity and quality of data available to conduct risk assessments. The hazard characterization step of risk assessment is the one most amenable to a common approach. WHO has been leading the development of risk analysis for the management of public health risks posed by hazards in water.

French

Domaine(s)
  • Salubrité alimentaire
DEF

Évaluation qualitative et/ou quantitative de la nature des effets adverses pour la santé associés aux agents biologiques, chimiques et physiques qui peuvent être présents dans un aliment.

OBS

Pour les agents chimiques, la relation dose/réponse doit être évaluée. Pour les agents biologiques ou physiques, une telle évaluation doit être effectuée si les données sont disponibles.

CONT

La caractérisation des dangers fournit une description des effets adverses sur la santé pouvant résulter de l'ingestion d'un micro-organisme. Lorsque des données sont disponibles, la caractérisation des dangers est censée fournir des informations quantitatives sur la relation dose-réponse et sur la probabilité d'effets adverses.

Spanish

Campo(s) temático(s)
  • Inocuidad Alimentaria
DEF

Evaluación cualitativa y/o cuantitativa de la naturaleza de los efectos adversos asociados a agentes biológicos, químicos y físicos que pueden estar presentes en los alimentos.

OBS

En el caso de los agentes químicos debe realizarse una evaluación de la relación dosis-respuesta. En lo que respecta a los agentes biológicos o físicos, si los datos lo permiten debe realizarse también una evaluación de esa relación.

Save record 3

Record 4 2002-05-13

English

Subject field(s)
  • Transport of Goods
  • Freezing and Refrigerating
  • Food Industries
CONT

Is Refrigerated Transportation Ready for HACCP?... Is HACCP the appropriate model for ensuring produce safety? The development of science based data and the practical evaluation of refrigerated transportation as a critical control point in a systematic hazard analysis of food safety for fresh produce has been minimal. Although more recently included in generic descriptions of Hazard Analysis Critical Control Point templates or the current evolution of Good Agricultural Practices, there is precious little scientific documentation to form a solid foundation to build a HACCP equivalency program.

French

Domaine(s)
  • Transport de marchandises
  • Congélation, surgélation et réfrigération
  • Industrie de l'alimentation
DEF

Transport de denrées périssables maintenues à basse température pendant le trajet.

Key term(s)
  • transport réfrigéré

Spanish

Campo(s) temático(s)
  • Transporte de mercancías
  • Congelación y refrigeración
  • Industria alimentaria
Save record 4

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