http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
FAO guide to ranking food safety risks at the national level
Food and Agriculture Organization of the United Nations
xvi, 100 pages : color illustrations ; 29 cm.
The objective of this guidance is to provide direction to decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods in their countries. The primary focus is microbial and chemical hazards in foods, but the overall approach could be used for any hazard. This guidance was developed with a wide audience in mind, including but not limited to microbiologists, toxicologists, chemists, environmental health scientists, public health epidemiologists, risk analysts, risk managers, and policy makers. Political will and a strong commitment to modernize food safety are key to the successful development and implementation of any risk ranking effort at the country level.
Introduction -- Proposed risk ranking approach -- Case studies -- Conclusion.
Includes bibliographical references (pages 51-55).