Williams R A, Zorn D J
United States Food and Drug Administration, Center for Food Safety and Applied Nutrition, Washington, DC 20204, USA.
Rev Sci Tech. 1997 Aug;16(2):349-58. doi: 10.20506/rst.16.2.1028.
The authors describe the way in which the two components of risk analysis--risk assessment and risk management--can be used in conjunction with the hazard analysis and critical control points concept to determine the allocation of resources at potential critical control points. This approach is examined in the context of risks to human health associated with seafood, and in particular with regard to ciguatera poisoning.
作者描述了风险分析的两个组成部分——风险评估和风险管理——如何与危害分析和关键控制点概念结合使用，以确定潜在关键控制点的资源分配。在与海鲜相关的人类健康风险背景下，特别是关于雪卡毒素中毒方面，对这种方法进行了研究。
