point of departure
dose-response point identified based on experimental data from animals or humans and used to derive the upper intake level
In food safety, a point of departure (POD) is the starting point for evaluating the safety of a substance. It is a dose or exposure level at which a harmful effect is first observed or predicted in studies, often in animals or cells. Examples include the No Observed Adverse Effect Level (NOAEL) or the Lowest Observed Adverse Effect Level (LOAEL).
EFSA uses the POD to derive safe exposure limits for humans, such as the Acceptable Daily Intake (ADI). By starting from the POD and applying safety factors, EFSA ensures that human exposure to chemicals, contaminants, or additives remains well below levels that could cause harm. This provides a scientific basis for setting regulations and protecting consumer health.