Environmental management and sustainability: A study on the precautionary principle focusing on health and food hygiene safety

被引：0

作者：

Razman, Muhammad Rizal ^{[1
]}

Supian, Suffeiya ^{[2
]}

Ramli, Nor Azam ^{[3
]}

Azlan, Azrina ^{[4
,5
]}

Ngah, Mohamad Suhaily Yusri Che ^{[6
]}

机构：

[1] Univ Kebangsaan Malaysia, Inst Environm & Dev LESTARI, Ukm Bangi 43600, Selangor, Malaysia

[2] Univ Kebangsaan Malaysia, FST, Sch Environm & Nat Resource Sci PPSSSA, Ukm Bangi 43600, Selangor, Malaysia

[3] Univ Sains Malaysia, Sch Civil Engn, Perai 14300, Penang, Malaysia

[4] Univ Putra Malaysia, Fac Med & Hlth Sci, Dept Nutr & Dietet, Serdang 43400, Selangor, Malaysia

[5] Univ Putra Malaysia, Halal Prod Res Inst, Lab Halal Sci Res, Upm Serdang 43400, Selangor, Malaysia

[6] Univ Pendidikan Sultan Idris, Fac Human Sci, Dept Geog & Environm, Upsi Tanjong Malim 35900, Perak, Malaysia

来源：

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2013年 / 11卷 / 01期

关键词：

Environmental management and sustainability; precautionary principle; health and food hygiene safety; NEGOTIATIONS; GOVERNANCE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of the precautionary principle to the area of environmental management and sustainability is largely in response to the necessity of each individual state to protect rights and interests in order to safeguard the Mother Nature. Therefore, this study examines the use of the precautionary principle in the Malaysian food hygiene regulations in relation to the environmental management and sustainability from the legal perspectives; identify actions, which deal with the protection of the environment as well as a tool for the achievement of sustainable development.

引用

页码：1051 / 1054

页数：4

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