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KMID : 0881720090240030200
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 3 p.200 ~ p.203
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Determining of Risk Ranking for Processed Foods in Korea
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Bahk Gyung-Jin
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Abstract
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The risk ranking of food groups included the Korea Food Code is a potentially powerful means to prioritize food safety management strategies. Although the interest in risk ranking of food groups has been increasing worldwide, there was, until recently, no standard system in Korea for the risk ranking of food groups. This study was conducted to rank food groups using theoretically estimated comparative risk scores of 101 food groups included the Korea Food Code. These scores were estimated using the risk evaluation model, which focuses on 3 aspects, namely, exposure assessment, severity assessment, and consumption part. The results of this study revealed that the risk was the highest in the case of ready-to-eat (RTE) food items, followed by fish products and breads. Using this ranking system, we can identify the food with high risk scores and design risk management strategies targeted specifically at these items.
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KEYWORD
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food safety, risk assessment, risk rank, risk management
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