risk assessment
Description:
A specialised field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation
Context:
In food safety, risk assessment is a structured scientific process used to evaluate the potential health risks of food and related substances. It typically involves four steps:
- Hazard Identification – Recognising what in the food could cause harm, such as bacteria, chemicals, allergens, or contaminants.
- Hazard Characterisation – Determining the nature and severity of the potential health effects, often using toxicological or epidemiological data.
- Exposure Assessment – Estimating how much of the hazard people are likely to consume through their diet.
- Risk Characterisation – Combining the hazard and exposure information to describe the likelihood and severity of adverse health effects for consumers.
EFSA uses this four-step process to provide scientific advice to EU authorities. Its assessments help set safe limits, guide monitoring programs, and support regulatory decisions to ensure that foods on the market are safe for consumers.