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Kuznetsova O.A. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation ,

Year 2016 Issue 1 DOI 10.21179/2308-4057-2016-1-135-140
Annotation The existing global approach to risk analysis takes into account risks to human health and veterinary risks. However, this approach does not consider and does not evaluate the technological process of food production as a significant stage for the identification and management of risks. In relation to meat foods, it is the technological process, which will be a key factor in management decisions in the identification, assessment, management and communication of risks. The proposed integrated model of risk analysis reflects the peculiarities of meat products production all across the chain ‘from field to consumer’. Described is the mechanism of implementation model with respect to chemical risks, because there are no stages to eliminate chemical risks in meat industry, and on the contrary, some stages contribute to the emergence and introduction of this type of risks (introduction of sodium nitrite, smoking, etc.). Focused is the peculiarity of identification, assessment, management and communication of chemical risks at the stages of the ‘raw meat - processing - ready-to-eat product’ process. Аn approach to scientifically based risk communication procedure for the Russian Federation is suggested. The use of the proposed model will improve confidence of producers, government agencies, and consumers in product safety both in respect with human health and veterinarian matters. This mechanism can be used as the legislative basis in the field of food production development, both for the Russian Federation and the Eurasian Economic Union.
Keywords risk, risk analysis, risk assessment, risk management, risk communication, meat industry
Artice information Received February 7, 2016
Accepted November 30, -0001
Available online June 27, 2016
Imprint article Kuznetsova O.A. DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 135-140. doi: 10.21179/2308-4057-2016-1-135-140
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