By the application of classical and new components of microbiological risk management (MRM) it is possible to link public health with corporate food safety programs. The article describes the ALARA and ALOP concepts, which are fundamental determinants of public health related to foodstuffs. Additionally, it characterizes some classical (PdC, PrC and MC) and new (FSO, PO and PC) MRM tools, which may also be applied to chemical food-safety hazards. The article emphasizes the need to integrate elements of MRM into the existing food safety management systems, based on good practices (GAP, GMP/GHP) and the HACCP rules.
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