Document Type: Original Article

Authors

1 Ph.D. of Science in Chemical Engineering, Process Engineer & Risk Specialist in Industries, Iran

2 M.A in Agriculture Engineering, Food Engineer & Risk Specialist in Industries, Iran

Abstract

Risk assessment has been considered as a scientific method for preparing and developing food quality and health standards. In recent years, the use of the word "risk" has become increasingly used in connection with food safety in general and with the health of food products in particular. This is due to the development of the use of the risk analysis system, the identification of critical control points of HACCP, which revolutionized the industries in the 1980s and 1990s. The first principle of the HACCP system stipulates that risk analysis must be performed. The hazards that are likely to occur must first be identified and then the severity of each hazard must be assessed and then the likelihood of those hazards assessed. These two factors (severity and probability of occurrence) talk to us about the possibility of danger. Another point about the importance of risk assessment is the increase in international trade, which raises new demands on food safety and quality. In the food supply cycle from farm to fork, food will always face countless risks that will lead to many problems for subsequent processes and end consumers. We all consume foods such as fruits, vegetables, dairy products, meat, bread, etc. on a daily basis, and our health depends on the health and safety of these foods. Today, many countries around the world seek to establish systematic management of food safety risk in order to provide safe and healthy food.

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