hazard characterisation
The second step in risk assessment, this involves defining the nature of the adverse health effects associated with biological, chemical and physical agents which may be present in food. The process should, if possible, involve an understanding of the doses involved and related responses
Hazard characterisation in food safety is the process of describing the nature and severity of potential harm a substance or agent in food could cause. It involves understanding how the hazard affects health, what doses might trigger harmful effects, and under what conditions it is dangerous. Hazard characterisation is one of the key steps in the complete process of risk assessment.
By evaluating scientific data—such as toxicity studies, allergenicity tests, or contaminant levels—EFSA determines the type of health effects a hazard may cause, the dose at which effects occur, and the populations that may be most vulnerable. This information helps EFSA set safe exposure limits, establish dietary guidelines, and provide scientific advice to the European Commission and Member States for protecting public health.