13第十四章 食品安全风险分析.pptVIP

* I would like to use the remainder of my time today to talk about how WHO works with risk managers like Codex in a process called risk analysis. Risk analysis is a process composed of three parts: Risk management, risk assessment, and risk communication. Risk assessment is the scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards. WHO together with FAO conduct scientific evaluations of known or potential adverse health effects resulting from human exposure to foodborne hazards. Risk communication is an interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and other interested parties. Risk management is the process of weighting policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options, including regulatory measures. An international risk manager for the protection of public health from foodborne illness already exists. The Codex Alimentarius Commission establishes international policy for food safety. * It is important to recognise that there are two components to the definition of risk. The first is the probability of an adverse health effect, ie what is the likelihood that there will be microbiological contamination of a food stuff? The second component is the severity of the effect; for example there may be a high likelihood of some amount of microbiological contamination of a food, but at the levels at which it occurs it may not affect the health of people very much. Conversely, you may have a situation in which the probability of having a pathogen present in food is very low, but if it is present, it will have a severe effect on the health of people eating the food. You will have to decide if will treat these situations differently. * * These four steps are not sequential; the results from the hazard characterisation and the exposure assessment must to be d