date:Mar 06, 2017
that a failure to undertake key control activities such as correct chilled storage or separation of raw from cooked products could increase exposure of consumers to a hazard.
The classical approach of ranking and prioritising hazards, which is usually required before decisions on control measures can be taken, has been removed.
Experts from EFSAs Panel on Biological Hazards, who developed the Scientific Opinion, recommend that grocery, butcher, bakery, fish and ice cream shops apply the sim