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Operationalizing Microbiological Criteria for Risk-Based Food Safety Assessment

This document outlines a framework for extending the application of microbiological criteria (MC) beyond conventional Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Points (HACCP). It aims to operationalize a Point of Interest (PO) within food processing systems by establishing a practical microbiological criterion and sampling plan. A risk assessment is essential to connect the PO with consumer risk levels at the food chain's end. Current methodologies, such as the WHO/FAO risk assessments of Salmonella, highlight the integration of risk assessment processes with the Acceptable Level of Protection (ALOP) concept.

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Operationalizing Microbiological Criteria for Risk-Based Food Safety Assessment

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  1. Purpose (what is intendedto be achieved) • To extend beyond the establishment and application of MC from GHP-based and HACCP-based (particularly lot acceptance testing) to operationalize a PO with a microbiological criterion MC for a risk-based approach. • In terms of a practical approach, the user will identify a PO at a specific point in a food processing system (food chain) and determine if that PO is practical in terms of setting a microbiological criterion (MC) with its accompanying sampling plan.

  2. Purpose (what is intendedto be achieved)

  3. New ALOP Goal PO FSO Pathogen Level ALOP Time Point of consumption Enter slaughter MC

  4. Risk Assessment • To enable a risk-based approach for the articulation of a PO, a risk assessment is necessary to provide the link between the PO and the level of risk to the consumer at the end of the food chain. • E.g., The WHO/FAO published an assessment of risk of Salmonella in eggs and broiler chickens • The nature of the link between formal risk assessment processes and the ALOP concept is still being conceptualized.

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