Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives
2.10 Summary
FSOs and/or POs for hazard-food combinations provide new metrics for governmental risk manag-ers that can help make more explicit to industry and other stakeholdmanag-ers what is expected in terms of the food safety status of particular foods and food categories at the point of consumption or at ear-lier points in a food supply chain. Industry may find it beneficial to use the PO concept in arranging their food safety management system(s) based on GMP/GHP and HACCP such that an FSO set by government is met. Before the concepts of these risk based metrics were adopted, rarely has there been any quantitative, outcome-based expression of the expected level of safety of a food, i.e., valid at the time that the consumer eats it and when hazards associated to such a food may actually cause consumer exposure possibly resulting in illness. Typically, reliance has been placed most com-monly on using process or product criteria valid at a particular point in a food supply chain, for instance specified in regulations or industry guidelines, or in end product testing in compliance with microbiological criteria. While microbiological criteria will continue to be used, the concepts of FSO/PO may guide designing food safety management systems to achieve specific food safety goals based on an expected level of consumer protection. This approach will further strengthen the scientific basis of existing food safety management systems, and the suite of control measures underlying such systems.
2.10 Summary
58
Government risk managers considering the establishment of an FSO (and/or PO) for the enhance-ment of the safety of a certain food should verify that the metric is achievable. This should include a process communication with stakeholders that must necessarily be iterative. Information must be exchanged between those proposing an FSO/PO (and possibly particular control measures) and the affected industry, consumers, etc. If the FSO is not achievable and/or the possible control measures are not possible, for example, with existing equipment, then some adjustments may be necessary. The adjustments may involve modifying the FSO/PO and/or changing equipment or industry practices.
The process of verifying that an FSO/PO is achievable, and then establishing and validating the effectiveness of control measures, is discussed in the next chapter.
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