Application of risk analysis to food standards issues
The main objective of this report is to provide FAO, WHO and CAC (Codex Alimentarius Commission) as well as member countries with advice on practical approaches for the application of risk analysis to food standard issues.
To accomplish this task, the Consultation first agreed on a number of definitions for food safety risk analysis. In doing so, the Consultation agreed upon a model for risk assessment which consists of four components:
- hazard identification;
- hazard characterization;
- exposure assessment; and
- risk characterization.
In elaborating on this model, the Consultation limited its considerations to biological and chemical agents in or on food.