Food safety-risk analysis

A food safety-risk analysis is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations.

Sources of data should be assembled in a systematic manner and should stem from valid scientific studies and communities across the world.

When at all possible, the assessment should remain independent of risk management as to preserve the integrity of the science and not have influence from regulatory policy and values.

[5] "The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents which may be present in food.

In this stage, risk assessors should describe the nature and extent of the adverse health effects known to be associated with the specific hazard.

Using toxicity studies and epidemiological data, a dose-response relationship should be established between different levels of exposure to the hazard and the likelihood of different adverse health effects.

[5] "The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant."

"[3] Risk communication in food safety went through an evolutionary path and became highly specialised, developed to be a distinguishable and well-grounded area.