Food risk profiles

Risk profiles for specific food/hazard combinations are used across the food industry to help assess food safety risks.

Risk profiles provide contextual and background information about the potential risk when a food and hazard are combined. The profiles assist:

  • risk managers to make decisions about further action
  • regulators to develop requirements for risk-based food control programmes
  • approved auditors when they assess the safety of processes within a food business.
  • industry associations, businesses and food safety consultants to understand the hazards they need to control in their, or their client's, food processes, and the significance to public health of those hazards.

To understand more about risk profiles, including their structure and content, refer to:

Food risk profiles

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Risk Profile: Listeria Monocytogenes in ice cream
Report
An outbreak of Hepatitis A associated with consumption of raw blueberries
Report
Risk Profile: Bacillus cereus in rice
Report
Risk Profile: Campylobacter jejuni coli in mammalian and poultry offals
Report
Risk Profile: Campylobacter jejuni coli in raw milk
Report
Risk Profile: Clostridium botulinum in ready to eat smoked fish and shellfish in-sealeds packaging
Report
Risk Profile: Listeria Monocytogenes in processed ready to eat meats
Report
Risk Profile: Listeria Monocytogenes in soft cheeses
Report
Risk Profile: Norovirus in mollusca
Report
Risk Profile: Campylobacter jejuni coli in red meat
Report
Risk Profile: Listeria monocytogenes in soft cheeses
Report
Risk Profile: Listeria monocytogenes in processed ready-to-eat meats
Report
Risk Profile: Listeria monocytogenes in ice cream
Report
Risk Profile : Listeria monocytogenes in ready -to-eat salads
Report
Risk Profile Mycotoxin in the New Zealand Food Supply
Technical paper
Risk profile: Shiga toxin-producing Escherichia coli in raw milk
Technical paper
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