Strategy for food risk assessment of the Republic of Macedonia

Taleski, Vaso and Domazetovska-Popovska, Marina (2010) Strategy for food risk assessment of the Republic of Macedonia. In: 4th Meeting of the MRA Network, 16 June 2010, Parma, Italy. (Unpublished)

[thumbnail of Vaso Taleski, MK, MRA Network, Parma 16.06.2010.pdf]
Vaso Taleski, MK, MRA Network, Parma 16.06.2010.pdf

Download (767kB) | Preview


Central legal Act in food legislation in the Republic of Macedonia is The Law on safety of food and products and materials in contact with food (O.G. of R.M. No. 54/02 and 84/07).
Authorities for control of food safety are Ministry of Health by Food Directorate (about 100 employees, 60 inspectors), and Ministry of Agriculture, Forestry and Water economy by: Veterinary Directorate, Agricultural Inspection and Phytosanitary Directorate.
Tasks of the Risk Assment Unit includes: Creating database, analytical processing of data, Analysis of data provided from other authorities, Preparing information about potential risks, Preparing guidlines for food bussiness operators, Preparing Risk categorization models.
The first two steps of the risk analysis are hazard identification and hazard charac-terization. Sources of scientific information are: scientific studies, national food safety database, national food monitoring data, national human health surveilances and laboratory diagnostic data, disease outbreak investigations, national food consum-ptions surveys, risk assessment carried out by other governments, international food safety databases, international risk assessment (JECFA, JEMRA, JMPR).
Essential information came from scientific studies and opinions of the EFSA’s panels published in “The EFSA Journal“.
National Food Safety Database is based on: data from regular official control by food inspectors; data from self-control by food operators; reports (quarterly and annual); comparative analysis (2005/2006/2007..) and published reports on
Risk Assessment Methodology use the basic components of the risk assessment:
1.Hazard identification-identification of biological, chemical and physical agents capable of causing adverse health effects, which may be present in a particular food or group of foods, 2.Hazard characterization- the qualitative and/or quantitative evaluation of the nature of the adverse effects associated with specific hazard, which may be present in the food.
National Food Monitoring Data includes data connected with control of microbiological parameters, pesticide residues, heavy metals, mycotoxins.

Item Type: Conference or Workshop Item (Lecture)
Subjects: Medical and Health Sciences > Basic medicine
Medical and Health Sciences > Health biotechnology
Medical and Health Sciences > Health sciences
Divisions: Faculty of Medical Science
Depositing User: Vaso Taleski
Date Deposited: 06 Feb 2014 10:22
Last Modified: 06 Feb 2014 10:22

Actions (login required)

View Item View Item