1. Introduction

2. Key risk factors affecting pathogen infection and spread

3. Sanitary risk analysis in plant products food safety schemes

3.1 Vulnerable persons food safety scheme

3.2 Risk assessment

4. Plant food risk management: monitoring, control, and prevention

4.1 Microbiological monitoring

4.2 Plant products quality control and prevention

4.3 Food plant sanitation

4.4 Examples of implementing specific food safety controls in specialty foods processing

5. Food safety awareness, messages, and knowledge

6. References

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The ECO-Center project has been funded with support from the European Commission. This web site reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. 

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