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Risk Assessment, Management and Communication

USDA. Food Safety and Inspection Service.

Reports the quantitative or qualitative value of risks associated with different foodborne illnesses such as avian influenza, bovine spongiform encephalopathy, egg and poultry products.

New Zealand Food Safety Authority.

Microbiological risk profiles of food pathogens prepared to provide contextual and background information so that risk managers can make decisions and, if necessary, take further action.

European Food Information Council.

Explains the increased need for risk communication as it pertains to food safety. Provides key topics of discussion on the latest science recommendations and perceptions of risk analysis.

International Life Sciences Institute.

Monographs designed to describe the microbial risk assessment process as it pertains to food safety. In addition to explaining the risk assessment process, topics covered include microbiological and chemical hazard characterization and exposure assessment.

Institute of Food Research.

A computational model that predicts the growth of various organisms in different settings such as when organisms are presented to different temperatures, pH, acetic acid or water conditions.

Joint Institute for Food Safety and Applied Nutrition.

The goals identified for include: consolidating risk analysis research data and methodology from public and proprietary sources, assisting coordination of research activities, identifying gaps in needed research, and assisting the development of food safety risk assessment models. Operated by the Joint Institute for Food Safety and Applied Nutrition.

Institute of Food Technologists.

Chemicals added to food pose a concern to many consumers in regards to the potential risks it may pose on human health after consumption of these products. Critical issues such as the assessment, management and communication of chemical food risks are reviewed in this summary.

Hong Kong Food and Environmental Hygiene Department.

Comprehensive review of food hazard analysis, which consists of four components. These four components, hazard identification, hazard characterization, exposure assessment, and risk characterization, are used to evaluate hazards associated with food and are explained in this comprehensive review.