Documente Academic
Documente Profesional
Documente Cultură
Bazele Nutritiei
Bazele Nutritiei
•evaluarea riscului;
•managementul riscului;
•comunicarea riscului.
Definiţii ale unor termeni esenţiali
• Evaluarea riscului constă în aprecierea calităţii sau cantităţii efectelor
dăunătoare asupra sănătăţii a unor agenţi biologici, chimici, fizici
care pot fi prezenţi în alimente. În cazurile posibile se evaluează
raportul doză:efect.
5. Dr. Frédéric Saldman. Les nouveaux risques alimentaires.- Paris: Edition Ramsay, 1997.
7. Henri Dupin, etc. Alimentation et Nutrition Humaines.- Paris: Edition ESF editeur, 1992.
Principii de securitate alimentară şi
reglementările europene
Surse bibliografice adăugătoare :
1.‘European Policy on Food Safety’: Comments and suggestions on the White Paper
on Food Safety. /Trends in Food Science and Technology, vol. 11; issue 12; December
2000.
2.European Commission (2000) `White Paper on Food Safety in the European Union'
COM (99)719, 12 January 2000; available at
http://europa.eu.int/comm/food/fs/intro/index_en.html.
3.European Parliament (1997) `Report on Alleged Contraventions or
Maladministration in the Implementation of Community law in relation to BSE, Without
Prejudice to the Jurisdiction of the Community and National Courts Report of the Inquiry
from a Temporary Committee into BSE'; reporter: Manuel Medina Ortega. 7 February
DOC EN\RR\319\319544, Strasbourg.
4. Commission of the European Communities (1997). `Consumer Health and Food
Safety' COM (97)183, 30 April.
5. Council of the European Union (2000) `Resolution on Health and Nutrition'
14274/00 SAN 141, 14 December, Brussels.
6. Agreement on the Application of Sanitary and Phytosanitary Measures, Annex 1A-
4 to Final Act Embodying the Results of the Uruguay Round of Multilateral Trade
Negotiations, April 15 1994 (the Sanitary and Phytosanitary Standards Agreement),
Articles 2.2, 3.1 and 3.3 .