Food safety risk analysis

[A Guide for national food safety authorities]

FAO and WHO have developed this Guide to improve food safety regulators’ understanding
and use of risk analysis in national food safety frameworks. The primary audience is food
safety officials at the national government level. The Guide provides essential background
information, guidance and practical examples of ways to apply food safety risk analysis. It
presents internationally agreed principles, a generic framework for application of the different
components of risk analysis, and wide-ranging examples rather than prescriptive instructions
on how to implement risk analysis. It complements and is aligned with other documents that
have been, or are being, produced by FAO/WHO and the CAC, and can be revised and
improved as new experiences and knowledge in the field of risk analysis become available.
Following an initial chapter that explains how risk analysis offers an essential framework for
effective food safety management, the Guide introduces the three basic components of risk
analysis in some detail. Principles and mechanisms for risk management, risk
assessment and risk communication are explained in succeeding chapters. The emphasis throughout is onwhat food safety officials need to know in order to oversee and manage the risk analysis process. Current information and knowledge, including materials developed by FAO and WHO, are incorporated or referenced throughout the Guide as applicable. Case studies that provide practical examples of how risk analysis has been applied for methylmercury in fish and Listeria monocytogenes in ready-to-eat foods are attached as annexes.

Date and language
Jan 2006
Agris Subject Categories: 
Food distribution
Agris Subject Categories: 
Food policy
Physical Location: 
FPMU Documentation Center
Classification Number: 
Other information
<p>FAO Food and Nutirtion Paper 87</p>

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