hazard identification
The first step in risk assessment, this involves the identification of biological, chemical, and physical agents capable of causing adverse health effects
Hazard identification is the first step in risk assessment, where scientists determine whether a substance or agent in food—like a chemical, contaminant, microorganism, or allergen—has the potential to cause harm to human health. It focuses on identifying the existence of a hazard, without yet considering how likely it is to cause harm.
EFSA uses hazard identification to systematically review scientific evidence, including toxicology studies, outbreak reports, and monitoring data, to pinpoint substances or organisms that could pose health risks. This step is essential for guiding subsequent parts of the risk assessment process, such as hazard characterisation, exposure assessment, and risk characterisation, ultimately helping EU policymakers set safety standards and protect consumers.