Publicados en inglés tres informes aprobados por el Comité Científico de la AESAN. Three reports approved by the AESAN Scientific Committee have been published in English
Publica: Agencia Española Seguridad alimentaria y Nutrición
Fecha: 17 diciembre 2021
Sección: Seguridad Alimentaria
Se han publicado en inglés tres informes aprobados por el Comité Científico de la AESAN.
Three reports adopted by the AESAN Scientific Committee have been published in English. These reports, translated from the original, will also be published in Spanish in the AESAN Scientific Committee Journal No 34.
The Scientific Committee has drafted an assessment report on a Guidance Document for the risk-based classification of food establishments. The Scientific commitee has included various recommendations, especially regarding risk criteria, risk assessment and the risk-based classification of establishments and concludes that the Guidance Document is currently suitable for the intended purpose. Nevertheless, the guidance document must be periodically updated considering the experience of its application, scientific progress, legislative changes and new directives, and tools for the risk-based prioritisation of inspection frequency which may be developed at the national or European Union level
The report on the safety assessment of the use of two aqueous solutions of hydrogen peroxide, acetic acid and peracetic acid as processing aids for the antibacterial disinfection of water used for washing apples and peaches, the Scientific Committee indicates that no risk to the consumer has been determined in the proposed conditions of use, which include a final rinse with potable water so that possible residues are eliminated.
Finally, in the report on the safety of the use of dioxygen chloride as a technological aid for the antibacterial disinfection of water used for washing tomatoes, the Scientific Committee indicates that no risk to the consumer has been determined in the proposed conditions of use, which include a final rinse with potable water so that possible residues are eliminated.
These reports can be downloaded in English from the following link