Wageningen Food Safety Research (WFSR), part of Wageningen University & Research, Team Agrochains, Wageningen, The Netherlands.
J Food Sci. 2021 Dec;86(12):5078-5086. doi: 10.1111/1750-3841.15978. Epub 2021 Nov 18.
Risk-based monitoring programs are increasingly applied for cost-effective monitoring of food safety. Such programs ideally consist of three steps: risk-ranking, risk-based inspections, and cost-effective monitoring. Various methods have been described to perform the first step of risk-based monitoring. However, once the risk-ranking has been completed, identifying the hazard-food combinations to monitor, the frequency of inspection needs to be established based on a prioritization of food business operators (FBOs). The aim of this paper is to provide an overview of methods available for risk-based inspections. Literature shows that FBO's food safety compliance can be assessed based on company size, historical monitoring data, and socio-economic factors influencing compliance behavior. Non-compliance can either be intentional or unintentional. The latter can be assessed by evaluating the food safety culture of a company. Various models-ranging from qualitative (e.g., focus groups) to quantitative (e.g., scoring)-can be used for this purpose. These models usually include an evaluation of the organizational structure (e.g., management control, communication, commitment), the technical food safety environment (e.g., hygienic design, zoning), and employee characteristics (e.g., knowledge, risk awareness). Intentional non-compliance can be assessed using food fraud vulnerability tools. These tools incorporate factors influencing the likelihood of food fraud at the company, that is, opportunity, motivation, and (lack of) control measures. The literature indicates that either self-assessment tools or risk matrices are applied. There is no global consensus on the methods to apply for risk-based inspections. Depending on time and budget available as well as preferred output, one of the presented methods may be applied for prioritizing FBOs.
风险监测计划越来越多地被应用于食品安全性的经济高效监测。此类计划理想情况下由三个步骤组成：风险排序、基于风险的检查和经济高效的监测。已经描述了各种方法来执行基于风险的监测的第一步。然而，一旦完成了风险排序，就需要根据食品企业经营者（FBO）的优先级确定要监测的危害-食品组合以及检查的频率。本文的目的是提供用于基于风险的检查的方法概述。文献表明，可以根据公司规模、历史监测数据以及影响合规行为的社会经济因素来评估 FBO 的食品安全合规性。不合规可能是故意的，也可能是非故意的。后者可以通过评估公司的食品安全文化来评估。可以使用各种模型来实现这一目的，从定性（例如，焦点小组）到定量（例如，评分）。这些模型通常包括对组织结构（例如，管理控制、沟通、承诺）、技术食品安全环境（例如，卫生设计、分区）和员工特征（例如，知识、风险意识）的评估。可以使用食品欺诈脆弱性工具来评估故意不合规。这些工具包含了影响公司发生食品欺诈的可能性的因素，即机会、动机和（缺乏）控制措施。文献表明，应用了自我评估工具或风险矩阵。对于基于风险的检查，没有全球共识的方法。根据可用的时间和预算以及首选的结果，可以应用本文介绍的方法之一来确定 FBO 的优先级。
