| Issue |
OCL
Volume 14, Number 2, Mars-Avril 2007
|
|
|---|---|---|
| Page(s) | 105 - 109 | |
| Section | Dossier: Expertise et décision. Aperçus sur les relations entre évaluation et gestion du risque | |
| DOI | https://doi.org/10.1051/ocl.2007.0136 | |
| Published online | 15 March 2007 | |
L’industrie alimentaire, un des acteurs de l’expertise et de la gestion du risque
Ses relations avec les experts et les instances de gestion et les évolutions souhaitables
Affaires scientifiques et réglementaires FNCG 118, avenue Achille Peretti
92200
Neuilly-sur-Seine
Abstract
The food industry has for many years set up quality assurance systems based on an expertise on the processes and products implemented and manufactured. For this reason it must be regarded as one of the stakeholders in terms of expertise and risk management. Risk evaluation made by the Agency must help the food industry to strengthen its quality measures, while, on the other hand the industry must be able to share its experience with Agencies and Authorities.
Key words: risk management / food safety / HACCP / expertise / food industry / oils / margarine
© John Libbey Eurotext 2007
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