Integrated food chemical risk analysis
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The foregoing chapters of this book have described a multi-compartmental paradigm for food chemical risk analysis which suggests a series of discreet activities leading from the identification of a potential hazard through to its efficient control. Whilst this is a valuable means of describing the process, it is a poor representation of what actually occurs within organizations managing food safety. In reality, many of the activities merge into one another, producing a continuous process. The disadvantage of this blurring of functions is that it makes it difficult to track the process of decision-making, which in turn prevents transparency and impedes effective communication to those outside of the process.
KeywordsRisk Analysis Consumer Perception Provisional Tolerable Weekly Intake Toxic Equivalency Factor Hazard Identification
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- Crews, H.M, and Hanley, A.B. (1995) Biomarkers in Food Chemical Risk Assessment. The Royal Society of Chemistry. Cambridge.Google Scholar