Now showing items 1-3 of 3

    • Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion 

      EFSA Panel on Biological Hazards; Koutsoumanis, Kostas; Allende, Ana; Alvarez-Ordóñez, Avelino; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; Herman, Lieve; Hilbert, Friederike; Lindqvist, Panagiotis; Suffredini, Elisabetta; Jacxsens, Liesbeth; Petersen, Annette; Varzakas, Theo; Baert, Katleen; Hempen, Michaela; Van der Stede, Yves; Bolton, Declan
      In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) ...
    • Public health risks associated with food‐borne parasites 

      EFSA Panel on Biological Hazards; Koutsoumanis, Kostas; Allende, Ana; Alvarez-Ordóñez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; Herman, Lieve; Hilbert, Friederike; Lindqvist, Roland; Nauta, Maarten; Peixe, Luisa; Ru, Giuseppe; Simmons, Marion; Skandamis, Panagiotis; Suffredini, Elisabetta; Cacciò, Simone; Chalmers, Rachel; Deplazes, Peter; Devleesschauwer, Brecht; Innes, Elisabeth; Romig, Thomas; Van der Giessen, Joke; Hempen, Michaela; Van der Stede, Yves; Robertson, Lucy
      Parasites are important food‐borne pathogens. Their complex lifecycles, varied transmission routes, and prolonged periods between infection and symptoms mean that the public health burden and relative importance of different ...
    • Slaughter of animals: poultry 

      EFSA Panel on Animal Health and Welfare (AHAW); Nielsen, Søren Saxmose; Alvarez, Julio; Bicout, Dominique Joseph; Calistri, Paolo; Depner, Klaus; Drewe, Julian Ashley; Garin‐Bastuji, Bruno; Gonzales Rojas, Jose Luis; Gortázar Schmidt, Christian; Miranda Chueca, Miguel Ángel; Roberts, Helen Clare; Sihvonen, Liisa Helena; Spoolder, Hans; Stahl, Karl; Velarde Calvo, Antonio; Viltrop, Arvo; Winckler, Christoph; Candiani, Denise; Fabris, Chiara; Van der Stede, Yves; Michel, Virginie
      The killing of poultry for human consumption (slaughtering) can take place in a slaughterhouse or during on‐farm slaughter. The processes of slaughtering that were assessed, from the arrival of birds in containers until ...