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==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. With risk analyses [[food safety]] systems can be strengthened and [[food-borne illness]]es can be reduced.<ref>[http://www.fao.org/docrep/012/a0822e/a0822e00.pdf Food Safety Risk Analysis]</ref> Food safety risk analyses focus on major safety concerns in manufacturing premises—not every safety issue requires a formal risk analysis. Sometimes, especially for complex or controversial analyses, regular staff is supported by independent consultants.<ref>{{Cite web |url=http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/afs12301/$FILE/appendix_d_web.pdf |title=Government of Alberta, Agriculture and Rural Development:Appendix D – Food Safety Risk analysis. Available Online. Accessed May 2,2012 |access-date=3 May 2012 |archive-url=https://web.archive.org/web/20120410090533/http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/afs12301/$FILE/appendix_d_web.pdf |archive-date=10 April 2012 |url-status=dead |df=dmy-all }}</ref>


==Risk analysis==
Risk analysis is defined for the purposes of the Codex Alimentarius Commission as "A process consisting of three components: risk management, risk assessment, and risk communication." <ref name="Food Standards Programme">[http://www.who.int/foodsafety/micro/riskanalysis/en/] About Risk Analysis in Food. World Health Organization/Food and Agriculture Organization of the United Nations. Available online . Accessed 06/07/2010.</ref><ref name="Risk Analysis Diagram">5 [http://www.fao.org/DOCREP/00/Y2200E/y2200e00.htm] Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission. Procedural Manual. 12th ed. Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 2001. Available online . Accessed 11/12/03.</ref>


Risk analysis is defined for the purposes of the [[Codex Alimentarius Commission]] as "A process consisting of three components: risk management, [[risk assessment]], and [[risk communication]]."<ref name="Food Standards Programme">[https://www.who.int/foodsafety/micro/riskanalysis/en/] {{Webarchive|url=https://web.archive.org/web/20100518230544/http://www.who.int/foodsafety/micro/riskanalysis/en/ |date=18 May 2010 }} About Risk Analysis in Food. World Health Organization/Food and Agriculture Organization of the United Nations. Available online . Retrieved 6 July 2010.</ref><ref name="Risk Analysis Diagram">5 [http://www.fao.org/DOCREP/00/Y2200E/y2200e00.htm]{{dead link|date=October 2017 |bot=InternetArchiveBot |fix-attempted=yes }} Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission. Procedural Manual. 12th ed. Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 2001. Available online . Accessed 11/12/03.</ref>
[[Image:3circles_diagram_color.jpg|right|thumb|240px|The diagram above illustrates the relationship between the three components of risk analysis.]]


[[Image:3circles diagram color.jpg|right|thumb|240px|The diagram above illustrates the relationship between the three components of risk analysis.]]


===Risk management===
''The following resources provide an overview of the risk analysis paradigm as applied to food safety:''


[[Risk management]] is defined for the purposes of the Codex Alimentarius Commission as "The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options." <ref name = "Food Standards Programme" /><ref name="Generic Framework for Risk Management">[ftp://ftp.fao.org/docrep/fao/009/a0822e/a0822e00.pdf]{{Dead link|date=November 2018 |bot=InternetArchiveBot |fix-attempted=yes }} Food Safety Risk Analysis: A Guide for National Food Safety Authorities. Food and Agriculture Organization of the United Nations. Available online. Retrieved 6 July 2010.</ref>
WHO website that provides an introduction to food safety risk analysis:
*[http://www.who.int/foodsafety/micro/riskanalysis/en/ About Risk Analysis In Food ]
Presentation from the 2000 Joint Institute for Food Safety and Applied Nutrition (JIFSAN) seminar series that gives an overview of the historical development and current practice of food safety risk analysis:
*[http://foodrisk.org/downloads/JIFSAN_3_14_00.pps Risk Analysis: The New Paradigm in Food Safety Assurance Presentation]
Training video on the application of risk analysis to food from the Center for Food Safety and Applied Nutrition (CFSAN):
*[http://www.fda.gov/Food/InternationalActivities/ucm172945.htm Application of Risk Analysis to Food Safety]


===Risk assessment===


===Risk Management===
====General characteristics====
As defined by the Codex Alimentarius Commission and adopted by international food safety commissions, food safety risk assessment is "The scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards."<ref>{{Cite web|title = World Health Organization|url =https://www.who.int/foodsafety/risk-analysis/riskassessment/en/|archive-url =https://web.archive.org/web/20141029182852/http://www.who.int/foodsafety/risk-analysis/riskassessment/en/|url-status =dead|archive-date =29 October 2014|website = Risk Assessment|accessdate = 2015-12-11}}</ref> The most important aspect of risk assessment in relation to food safety is that it should be rooted in scientific data. Sources of data should be assembled in a systematic manner and should stem from valid scientific studies and communities across the world. A proper risk assessment can be described as being objective and unbiased, with absolute transparency. 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. All assumptions made throughout the assessment should be well documented by the risk manager and should strive to be as objective, biologically realistic, and consistent as possible. As with any risk assessment performed, incomplete data or gaps in information create degrees of [[Statistical variability|variability]] and [[uncertainty]]. In accounting for these factors, an extensive description of uncertainties in the risk estimate and their origins should be provided, as well as, descriptions of how assumptions being made can increase or decrease the uncertainty of results in the risk assessment. To increase the validity of a risk assessment, it is recommended that the assessment remain open for [[peer review]] and editing by food safety and science communities. A proper risk assessment is a constantly revolving process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization.<ref name="Generic Framework for Risk Management" />


===== ''Hazard identification'' =====
[[Image:risk_management_diagram.jpg|left|thumb|200px|The diagram above represents a generic framework for risk management.]]
"The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods." This is often considered the most important step in a risk assessment as an unidentified hazard in the early stages of the production process can cause devastating effects in later stages.<ref name="Generic Framework for Risk Management" />
* Potential [[biological hazard]]s: [[bacteria]], molds, [[yeast]]s, [[virus]]es, [[Parasitism|parasites]], [[fish]] and [[shellfish]] as sources of toxic compounds, and pests (birds, insects, and rodents) as carriers of [[pathogen]]s.
* Potential [[chemical hazard]]s: toxic plant material, intentional/unintentional [[food additive]]s, insecticides, pesticides, other [[agrochemical|agricultural chemicals]], antibiotic or other drug residue, food allergens, food intolerances, excessive addition of nutrients, and anti-nutritional factors.
* Potential physical hazards: glass, wood, stones, metal, packaging materials, bones, and personal effects.


===== ''Hazard characterization'' =====
Risk management is defined for the purposes of the Codex Alimentarius Commission as "The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options." <ref name = "Food Standards Programme" /><ref name="Generic Framework for Risk Management">[ftp://ftp.fao.org/docrep/fao/009/a0822e/a0822e00.pdf] Food Safety Risk Analysis: A Guide for National Food Safety Authorities. Food and Agriculture Organization of the United Nations. Available online. Accessed 06/07/2010.</ref>
"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. For chemical agents, a dose-response assessment should be performed. For biological or physical agents, a dose-response assessment should be performed if the data are obtainable." 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.<ref name="Generic Framework for Risk Management" />


===== ''Exposure assessment'' =====
''The following resources provide an overview of the processes involved in food safety risk management:''
"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." This step characterizes the amount of hazard that is consumed by various members of the exposure populations. Taking into account the food consumption patterns of the target population and levels of hazard in all steps of the production process, an exposure assessment examines the exposure to the hazard over a particular period of time in foods that are actually consumed. The assessment should also account for varying levels of hazard throughout production to estimate the likely hazard level at point of consumption.<ref name="Generic Framework for Risk Management" />


===== ''Risk characterization'' =====
Report of a Joint FAO/WHO Consultation that covers all aspects of applying risk management to food safety matters:
"The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment." During this stage, estimates of risk are generated from the outputs of hazard identification, hazard characterization, and exposure assessment. A proper risk characterization should take into account multiple degrees of uncertainty and variability.<ref name="Generic Framework for Risk Management" />
*[http://www.fao.org/docrep/W4982E/W4982E00.htm Risk Management and Food Safety - FAO Food and Nutrition Paper 65]
Codex Alimentarius Commission standards guidelines for risk management:
*[http://www.codexalimentarius.net/download/standards/10741/cxg_063e.pdf%20 Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM)]


===Risk communication===


Risk communication is defined for the purposes of the Codex Alimentarius Commission as "The interactive exchange of information and opinions throughout the risk analysis process concerning hazards and risks, risk-related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions."<ref name = "Food Standards Programme" />
===Risk Assessment===


Risk communication in food safety went through an evolutionary path and became highly specialised, developed to be a distinguishable and well-grounded area. Consumer science played a crucial role in the evolutionary procedure. Based on literature of the last 40 years, 5 + 1 stages in the evolution of food safety risk communication can be identified:<ref>{{Cite journal |last1=Kasza |first1=Gyula |last2=Csenki |first2=Eszter |last3=Szakos |first3=Dávid |last4=Izsó |first4=Tekla |date=2022-08-01 |title=The evolution of food safety risk communication: Models and trends in the past and the future |journal=Food Control |language=en |volume=138 |pages=109025 |doi=10.1016/j.foodcont.2022.109025 |s2cid=248223805 |issn=0956-7135|doi-access=free }}</ref> Pre-risk communication era, Deficit model, Dialogue model, Partnership model, and Behavioural insight model. Expected future trends are summarised as a 6th stage, called Controlled risk environment model. The models are differentiated by level of consumer involvement and methodological approach. Despite the observed advancement between the stages, the application of each communication model might have justification under certain circumstances. In practice, the different stages have no clear boundaries, and the models can overlap. An organisation can even move on to the next phase by skipping a previous evolutionary step.
Risk assessment is defined for the purposes of the Codex Alimentarius Commission as "A scientifically based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization."

'''Hazard identification''' is "The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods."

'''Hazard characterization''' is "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. For chemical agents, a dose-response assessment should be performed. For biological or physical agents, a dose-response assessment should be performed if the data are obtainable."

'''Exposure assessment''' is "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."

'''Risk characterization''' is "The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment." <ref name = "Food Standards Programme" />

''These resources discuss risk assessment of microbiological hazards:''

World Health Organization document that provides an introduction to microbiological risk assessment:
*[http://www.who.int/foodsafety/micro/about_mra/en/ About Microbiological Risk Assessment (MRA) in Food]
Codex Alimentarius Commission document that describes general principles of microbiological risk assessment:
*[http://www.who.int/foodsafety/publications/micro/cac1999/en/ Principles and Guidelines for the Conduct of Microbiological Risk Assessment]
World Health Organization document that provides guidelines for risk characterization of microbiological hazards in foods:
*[http://apps.who.int/bookorders/anglais/detart1.jsp?sesslan=1&codlan=1&codcol=15&codcch=779 Risk Characterization of Microbiological Hazards in Food: Guidelines]
An excerpt from the Web page of the Society of Toxicology which offers a brief overview of risk assessment for chemical hazards in a question-and-answer format, designed for a general audience:
*[http://www.toxicology.org/AI/NEWS/news-riskassess.asp Risk Assessment: What's It All About?]
This article addresses the differences between risk assessment and safety assessment, two commonly confused processes in a short article from ORACBA News 5(2), Spring 2000:
*[http://permanent.access.gpo.gov/lps38806/2000/news52.pdf Safety Assessment and Risk Assessment: Sometimes More Is Less]

===Risk Communication===

Risk communication is defined for the purposes of the Codex Alimentarius Commission as "The interactive exchange of information and opinions throughout the risk analysis process concerning hazards and risks, risk-related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions." <ref name = "Food Standards Programme" />

''The following resources provide an overview of the processes involved in food safety risk communication:''

World Health Organization Web page that provides an introduction to risk communication and its role in the risk analysis process:
*[http://www.who.int/foodsafety/micro/riskcommunication/en/ Risk Communication]
A series of seven on-line tutorials on various facets of risk communication:
*[http://foodrisk.org/exclusives/RC_tutorials/index.cfm Risk Communication Tutorials]
A workbook from the Environmental Protection Agency (EPA) describing the risk communication tool, message mapping:
*[http://www.epa.gov/nrmrl/pubs/625r06012/625r06012.pdf Risk Communication in Action: the Tools of Message Mapping]


===Codex Alimentarius Commission===
===Codex Alimentarius Commission===


The Codex Alimentarius Commission "...was created in 1963 by the Food Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations." <ref name = "Understanding Codex">[http://www.fao.org/docrep/w9114e/w9114e00.htm] Food and Agriculture Organization of the United Nations and World Health Organization. Understanding the Codex Alimentarius. Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 1999. Available online: Accessed 11/17/03.</ref> <ref name = "About Codex">[http://www.codexalimentarius.net/web/index_en.jsp] Codex Alimentarius Commission. Accessed 06/09/10.</ref> For more information, see the following websites:
The [[Codex Alimentarius Commission]] "...was created in 1963 by the Food Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations."<ref name = "Understanding Codex">[http://www.fao.org/docrep/w9114e/w9114e00.htm] Food and Agriculture Organization of the United Nations and World Health Organization. Understanding the Codex Alimentarius. Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 1999. Available online: Accessed 11/17/03.</ref><ref name="About Codex">{{cite web|url=http://www.codexalimentarius.net/web/index_en.jsp |title=Codex Alimentarius |access-date=26 May 2010 |url-status=dead |archive-url=https://web.archive.org/web/20120107123157/http://www.codexalimentarius.net/web/index_en.jsp |archive-date=7 January 2012 }} Codex Alimentarius Commission. Accessed 06/09/10.</ref>


==References==
*[http://www.codexalimentarius.net/web/index_en.jsp Homepage of the Codex Alimentarius Commission]
{{Reflist}}


==Further reading==
*[http://www.fao.org/ag/agn/index_en.stm Nutrition and Consumer Protection Division, Agriculture, Biosecurity, Nutrition and Consumer Protection Department, Food and Agriculture Organization of the United Nations]
* ''About Risk Analysis in Food'' World Health Organization. Available online.
* ''Joint FAO/WHO Food Standards Programme (Codex Alimentarius)'' World Health Organization/Food and Agriculture Organization of the United Nations. Available online.
* ''[ftp://ftp.fao.org/docrep/fao/009/a0822e/a0822e.pdf FAO Food and Nutrition Paper 87: Food Safety Risk Analysis, A Guide for National Food Safety Authorities]{{Dead link|date=November 2018 |bot=InternetArchiveBot |fix-attempted=yes }}'' Food and Agriculture Organization of the United Nations. Available online. 2006.
* ''Principles and Guidelines for the Conduct of Microbiological Risk Assessment'' Codex Alimentarius Commission. Available online. 1999.
* ''Principles and Guidelines for the Conduct of Microbiological Risk Management'' Codex Alimentarius Commission. Available online. 2007.
* ''Risk Communication in Action: The Tools of Message Mapping'' US Environmental Protection Agency. Available online. August 2007.
* ''Annual CFSAN Leveraging Report''CFSAN Center for Food Safety and Applied Nutrition. Available online. 2013.


==External links==
*[http://www.who.int/foodsafety/codex/en/ WHO: Food Standards (Codex Alimentarius)]
* [https://web.archive.org/web/20100924030853/http://foodrisk.org/index.cfm Foodrisk.org]
===Resources for food safety risk analysis===
* [https://web.archive.org/web/20120107123157/http://www.codexalimentarius.net/web/index_en.jsp Codex Alimentarius Commission]
====Foodrisk.org====
* [http://www.fsis.usda.gov/ Food Safety and Inspection Service, US Department of Agriculture]
FoodRisk.org is operated by Joint Institute for Food Safety and Applied Nutrition (JIFSAN) in collaboration with the Center for Food Safety and Applied Nutrition from US Food and Drug Administration (CFSAN/FDA) and the Food Safety and Inspection Services from US Department of Agriculture (FSIS/USDA). Foodrisk strives to provide relevant food safety risk analysis resources to professionals and academics alike. While Foodrisk's main target audience is comprised of professionals, some basic consumer information is also offered. In addition, Foodrisk is designed in two main structural components, a search-able database filled with relevant resources which is updated weekly, in addition to unchanging pages featuring tools, software, events, datasets, learning and training opportunities, among others.
* [https://www.fda.gov/AboutFDA/CentersOffices/CFSAN/default.htm Center for Food Safety and Applied Nutrition, US Food and Drug Administration]
*[http://foodrisk.org/index.cfm Foodrisk.org]
* [http://www.codice231.com Codice della Responsabilità degli Enti annotato con la Relazione Ministeriale, la Giurisprudenza e con il correlato testo delle normative di riferimento] – www.Codice231.com – Avv. Michele Cattadori

====Joint Institute for Food Safety and Applied Nutrition (JIFSAN)====
* [http://jifsan.umd.edu Joint Institute for Food Safety and Applied Nutrition JIFSAN]
The Institute is the foundation of public and private partnerships that will provide the scientific basis for ensuring a safe, wholesome food supply as well as provide the infrastructure for contributions to national food safety programs and international food standards.

The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) was established between the United States Food and Drug Administration (FDA) and the University of Maryland (UM) in April 1996. The Institute is a jointly administered, multidisciplinary research, education and outreach program.

The Institute will foster the missions of FDA and the University through the creation of partnerships to increase the quantity and quality of research, which will provide the basis for sound public health policy. It will promote food safety and human nutrition and animal health and production through an integrated academic and regulatory science program. This includes multidisciplinary research, outreach and educational programs, and policy studies. The participation of FDA scientists in JIFSAN collaborative research programs related to FDA’s mission and the consultative arrangements with other scientists associated with FDA, the Institute, and the University will ensure the critical science-based foundation needed to establish sound food safety policy. In addition, opportunities exist for collaborative projects with other Federal and state agencies, private industry, consumer and trade groups, and international organizations with mutual interests.
*[http://jifsan.umd.edu/ JIFSAN ]

In addition, JIFSAN provides risk analysis training courses to interested patrons. The increasing emphasis on risk-based decision making and the increasingly global nature of the food supply have resulted in the use of risk analysis to systematically address food safety issues worldwide. This has created a need to educate food safety and other public health professionals about the principles of food safety risk analysis and the tools and techniques to apply this approach. JIFSAN educates students in understanding terminology of food safety risk analysis and risk analysis, and understanding how food safety and other health decisions are made utilizing risk analysis. Also, JIFSAN students learn systematic approaches, tools and techniques to address specific food safety problems, develop this knowledge to participate in the risk management decision process, and understand how to communicate effectively about risk with peers, managers, and stakeholders.

JIFSAN offers in classroom, online and customized training courses that meet various professional needs.
*[http://jifsan.umd.edu/prodev/ JIFSAN Risk Analysis Training Center]

==References==


[[Category:Food safety]]
{{reflist}}
[[Category:Product safety]]
[[Category:Safety analysis]]

Latest revision as of 17:52, 14 August 2023

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. With risk analyses food safety systems can be strengthened and food-borne illnesses can be reduced.[1] Food safety risk analyses focus on major safety concerns in manufacturing premises—not every safety issue requires a formal risk analysis. Sometimes, especially for complex or controversial analyses, regular staff is supported by independent consultants.[2]

Risk analysis

[edit]

Risk analysis is defined for the purposes of the Codex Alimentarius Commission as "A process consisting of three components: risk management, risk assessment, and risk communication."[3][4]

The diagram above illustrates the relationship between the three components of risk analysis.

Risk management

[edit]

Risk management is defined for the purposes of the Codex Alimentarius Commission as "The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options." [3][5]

Risk assessment

[edit]

General characteristics

[edit]

As defined by the Codex Alimentarius Commission and adopted by international food safety commissions, food safety risk assessment is "The scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards."[6] The most important aspect of risk assessment in relation to food safety is that it should be rooted in scientific data. Sources of data should be assembled in a systematic manner and should stem from valid scientific studies and communities across the world. A proper risk assessment can be described as being objective and unbiased, with absolute transparency. 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. All assumptions made throughout the assessment should be well documented by the risk manager and should strive to be as objective, biologically realistic, and consistent as possible. As with any risk assessment performed, incomplete data or gaps in information create degrees of variability and uncertainty. In accounting for these factors, an extensive description of uncertainties in the risk estimate and their origins should be provided, as well as, descriptions of how assumptions being made can increase or decrease the uncertainty of results in the risk assessment. To increase the validity of a risk assessment, it is recommended that the assessment remain open for peer review and editing by food safety and science communities. A proper risk assessment is a constantly revolving process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization.[5]

Hazard identification
[edit]

"The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods." This is often considered the most important step in a risk assessment as an unidentified hazard in the early stages of the production process can cause devastating effects in later stages.[5]

Hazard characterization
[edit]

"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. For chemical agents, a dose-response assessment should be performed. For biological or physical agents, a dose-response assessment should be performed if the data are obtainable." 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]

Exposure assessment
[edit]

"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." This step characterizes the amount of hazard that is consumed by various members of the exposure populations. Taking into account the food consumption patterns of the target population and levels of hazard in all steps of the production process, an exposure assessment examines the exposure to the hazard over a particular period of time in foods that are actually consumed. The assessment should also account for varying levels of hazard throughout production to estimate the likely hazard level at point of consumption.[5]

Risk characterization
[edit]

"The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment." During this stage, estimates of risk are generated from the outputs of hazard identification, hazard characterization, and exposure assessment. A proper risk characterization should take into account multiple degrees of uncertainty and variability.[5]

Risk communication

[edit]

Risk communication is defined for the purposes of the Codex Alimentarius Commission as "The interactive exchange of information and opinions throughout the risk analysis process concerning hazards and risks, risk-related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions."[3]

Risk communication in food safety went through an evolutionary path and became highly specialised, developed to be a distinguishable and well-grounded area. Consumer science played a crucial role in the evolutionary procedure. Based on literature of the last 40 years, 5 + 1 stages in the evolution of food safety risk communication can be identified:[7] Pre-risk communication era, Deficit model, Dialogue model, Partnership model, and Behavioural insight model. Expected future trends are summarised as a 6th stage, called Controlled risk environment model. The models are differentiated by level of consumer involvement and methodological approach. Despite the observed advancement between the stages, the application of each communication model might have justification under certain circumstances. In practice, the different stages have no clear boundaries, and the models can overlap. An organisation can even move on to the next phase by skipping a previous evolutionary step.

Codex Alimentarius Commission

[edit]

The Codex Alimentarius Commission "...was created in 1963 by the Food Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations."[8][9]

References

[edit]
  1. ^ Food Safety Risk Analysis
  2. ^ "Government of Alberta, Agriculture and Rural Development:Appendix D – Food Safety Risk analysis. Available Online. Accessed May 2,2012" (PDF). Archived from the original (PDF) on 10 April 2012. Retrieved 3 May 2012.
  3. ^ a b c [1] Archived 18 May 2010 at the Wayback Machine About Risk Analysis in Food. World Health Organization/Food and Agriculture Organization of the United Nations. Available online . Retrieved 6 July 2010.
  4. ^ 5 [2][permanent dead link‍] Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission. Procedural Manual. 12th ed. Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 2001. Available online . Accessed 11/12/03.
  5. ^ a b c d e f [3][permanent dead link‍] Food Safety Risk Analysis: A Guide for National Food Safety Authorities. Food and Agriculture Organization of the United Nations. Available online. Retrieved 6 July 2010.
  6. ^ "World Health Organization". Risk Assessment. Archived from the original on 29 October 2014. Retrieved 11 December 2015.
  7. ^ Kasza, Gyula; Csenki, Eszter; Szakos, Dávid; Izsó, Tekla (1 August 2022). "The evolution of food safety risk communication: Models and trends in the past and the future". Food Control. 138: 109025. doi:10.1016/j.foodcont.2022.109025. ISSN 0956-7135. S2CID 248223805.
  8. ^ [4] Food and Agriculture Organization of the United Nations and World Health Organization. Understanding the Codex Alimentarius. Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 1999. Available online: Accessed 11/17/03.
  9. ^ "Codex Alimentarius". Archived from the original on 7 January 2012. Retrieved 26 May 2010. Codex Alimentarius Commission. Accessed 06/09/10.

Further reading

[edit]
  • About Risk Analysis in Food World Health Organization. Available online.
  • Joint FAO/WHO Food Standards Programme (Codex Alimentarius) World Health Organization/Food and Agriculture Organization of the United Nations. Available online.
  • FAO Food and Nutrition Paper 87: Food Safety Risk Analysis, A Guide for National Food Safety Authorities[permanent dead link‍] Food and Agriculture Organization of the United Nations. Available online. 2006.
  • Principles and Guidelines for the Conduct of Microbiological Risk Assessment Codex Alimentarius Commission. Available online. 1999.
  • Principles and Guidelines for the Conduct of Microbiological Risk Management Codex Alimentarius Commission. Available online. 2007.
  • Risk Communication in Action: The Tools of Message Mapping US Environmental Protection Agency. Available online. August 2007.
  • Annual CFSAN Leveraging ReportCFSAN Center for Food Safety and Applied Nutrition. Available online. 2013.
[edit]
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