Dear all,
Perhaps the title of the topic should be "Can zero tolerance concept be applied to food safety instead?"
Maintaining an effective Food Safety System in a dynamic environment has never been easy. Despite the emergence of new food safety standards with additional stringent requirements (i.e. PAS220, ISO22002-1-2009... etc) the world continues to be saddled with increased food contaminations i.e. recent re-emergence of melamine in China.
There are often conflicts between private interest and regulatory objectives through public governance and the gap is not getting smaller and thats where adulterated products continue to be in the market place.
To support worldwide reduction in food poisonings, should zero tolerance concept be integrated into a food safety system and where this is not achievable, should the concept of zero tolerance be viewed as an operating target instead.
The zero tolerance concept would likely to have direct/indirect link with your sampling plan structure, national MRLs for pesticides, migration, etc, including performance objectives (as raised by Jean recently) which are likely to be influenced by the tolerance of your Performance Criteria, ............etc i.e. including other performance parameters within the structure of your FSO.
Views and comments are appreciated.
Regards
Charles Chew
Edited by Charles Chew, 11 February 2010 - 07:49 AM.