Guidance on selected default values to be used by the EFSA Scientific Committee, Scientific Panels and Units in the absence of actual measured data

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Article
EFSA Journal
EFSA Journal 2012;10(3):2579 [32 pp.].
doi
10.2903/j.efsa.2012.2579
Panel members at the time of adoption
Boris Antunović, Sue Barlow, Andrew Chesson, Albert Flynn, Anthony Hardy, Michael Jeger, Ada Knaap, Harry Kuiper, David Lovell, Birgit Nørrung, Iona Pratt, Ivonne Rietjens, Josef Schlatter, Vittorio Silano, Frans Smulders and Philippe Vannier
Acknowledgements

The Panel wishes to thank the members of the Working Group on Default Assumptions: Diane Benford, Mikolaj Gralak, Thomas Haertle, Ada Knaap (Chair), John Christian Larsen and Josef Schlatter for the preparatory work on this scientific opinion, and EFSA staff: Davide Arcella, Bernard Bottex, Joanne Gartlon, Frederique Istace, Georges Kass and Istvan Sebestyen for the support provided to this scientific opinion.

Type
Guidance of the Scientific Committee/Scientific Panel
On request from
EFSA
Question Number
EFSA-Q-2010-00221
Adopted
8 February 2012
Published in the EFSA Journal
7 March 2012
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
Abstract

This guidance of the Scientific Committee, prepared on request of EFSA, describes the scientific rationale for a number of default values to be used in a harmonised way across EFSA Scientific Committee, Scientific Panels and Units; it also harmonises the rules for rounding derived values, such as health-based guidance values. The aim of this guidance document is not standardisation and it is therefore always possible to deviate from the proposed default values, provided that the rationale for such deviation is described and justified. The Scientific Committee recommends that where default values are defined in legislation, these should be reconsidered in the light of this guidance document. Furthermore, the Scientific Committee recommends that the proposed default values and their possible impact for risk assessment should be discussed between relevant European bodies and international organisations for wider harmonisation.

Keywords
Body weight, liquid intake, dose conversion, default values, uncertainty factors, rounding of figures
Print on demand
Themes
Food technology and food safety
ISBN number
978-92-9199-462-5
Catalogue number
TM-31-12-258-EN-C
Price
€ 3.00
Number of Pages
32
Order status
Available