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Title:Razlaga terminov »hazard« in »risk« ter ustreznost prevodov v slovenski živilski zakonodaji
Authors:ID Koprivnik, Tina (Author)
ID Langerholc, Tomaž (Mentor) More about this mentor... New window
Files:.pdf MAG_Koprivnik_Tina_2021.pdf (1,62 MB)
MD5: 6E94C47F8252CAB81002717C961E90DB
PID: 20.500.12556/dkum/f5671bf0-4214-46ec-9d15-9d9a81a468ae
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Uredba (ES) št. 178/2002 določa splošna načela in zahteve živilske zakonodaje in temelji na analizi tveganja, postopku za zagotavljanje varnosti hrane, ki ga sestavljajo trije med seboj povezani sestavni deli: ocena tveganja, obvladovanje tveganja in obveščanje o tveganju. V vseh teh postopkih je potrebno ločevati med terminoma »nevarnost« in »tveganje«. »Nevarnost« lahko predstavlja vsako biološko, kemijsko ali fizikalno sredstvo v živilu, ki lahko ogroža zdravje ljudi. »Tveganje« pomeni verjetnost pojava škodljivih učinkov in je odvisno od izpostavljenosti nevarnosti. Magistrsko delo predstavlja razliko med »nevarnostjo« in »tveganjem«, »analizo tveganja« in »analizo nevarnosti«. Ustreznost rabe terminologije analize tveganja je bila preverjena v sklopu slovenske živilske zakonodaje, v Uredbi (ES) št. 178/2002, Uredbi (ES) št. 852/2004, Uredbi (ES) št. 853/2004, Uredbi (EU) 2017/625 in Uredbi (EU) 2019/1381, ki mora biti ustrezna, poenotena in skladna z originalno. Rezultati so pokazali, da slovenski prevodi v starejših uredbah ne razlikujejo dosledno med terminoma »nevarnost« in »tveganje«. V uredbah je termin »tveganje« v večini primerov uporabljen pravilno, medtem ko so kot prevod za »hazard« uporabljeni neustrezni izrazi »dejavnik tveganja«, »tveganje« in »ogroženost«. V uredbah na področju živilstva je od osnovne Uredbe (ES) št. 178/2002 vedno bolj dosledno uporabljena pravilna terminologija.
Keywords:nevarnost, tveganje, analiza nevarnosti, analiza tveganja, terminologija v slovenski živilski zakonodaji
Place of publishing:Maribor
Year of publishing:2021
PID:20.500.12556/DKUM-78490 New window
NUK URN:URN:SI:UM:DK:DPI7HKVK
Publication date in DKUM:04.02.2021
Views:1271
Downloads:201
Metadata:XML DC-XML DC-RDF
Categories:FKBV
:
KOPRIVNIK, Tina, 2021, Razlaga terminov »hazard« in »risk« ter ustreznost prevodov v slovenski živilski zakonodaji [online]. Master’s thesis. Maribor. [Accessed 21 January 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=78490
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:14.01.2021

Secondary language

Language:English
Title:Interpretation of the terms »hazard« and »risk« and their adequate translations in slovenian food legislation
Abstract:Regulation (EC) No. 178/2002 regulates the general principles and requirements of Food Laws. Among other things, it stipulates that Food Law must be based on risk analysis. The general food law defines risk analysis as a process consisting of three interrelated components: risk assessment, risk management and risk communication. In all these procedures it is necessary to distinguish between the terms »hazard« and »risk«. A »hazard« can be any biological, chemical, or physical agent in food that may endanger human health. »Risk« means the likelihood of adverse effects occurring and depends on the exposure to the hazard. The master's thesis elaborates the difference between »hazard« and »risk«, »hazard analysis« and »risk analysis«. The adequacy of the use of risk analysis terminology was verified within the framework of the Slovenian Food Legislation in Regulation (EC) No. 178/2002, Regulation (EC) No. 852/2004, Regulation (EC) No. 853/2004, Regulation (EU) 2017/625 and Regulation (EU) 2019/1381, which must be appropriate, uniform and consistent with the original. The results have shown that Slovenian translations in older regulations do not consistently distinguish between the terms »hazard« and »risk«. In the regulations the term »risk« is used correctly in most cases, while inappropriate terms such as »risk factor«, »risk« and »threat« are used as a translation for »hazard«. The correct terminology in food regulations has been increasingly used from the basic Regulation (EC) No. 178/2002.
Keywords:hazard, risk, hazard analysis, risk analysis, terminology in Slovenian Food Legislation


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