risk characterisation
The final stage of risk assessment, in which the likelihood that a particular substance will cause harm is calculated in the light of the nature of the hazard and the extent to which people, animals, plants and/or the environment are exposed to it
Risk characterisation in food safety is the final step of the risk assessment process, where scientists combine information about a hazard (what could cause harm) with exposure data (how much people are likely to consume) to describe the overall likelihood and severity of adverse health effects.
EFSA uses risk characterisation to provide clear, evidence-based conclusions about potential food safety risks. These conclusions help EU authorities set safe limits for contaminants, additives, and other substances, design monitoring programs, and make informed decisions to protect public health.