All the issues related to food safety should have a scientific basis through the advice and proofs obtained by competent and independent experts.

The purpose of risk assessment is to know the severity and the probability of occurrence of an illness, related to a certain combination of risk and product. It is also to obtain information to identify and characterise food-related hazards and be able to prioritise the most important ones to focus on, and to establish the most effective intervention strategies.

The risk assessment or food safety assessment activities include the assessment of food additives, contaminants, veterinary medicine residues, pesticides, and microbiological or procedural hazards, such as those related to foodstuffs obtained through biotechnological means. These assessments provide the scientific basis for the creation of regulations and measures related to food safety.

The methodology defined in the Codex Alimentarius for risk assessment includes four stages: 1 Hazard Identification, 2 Hazard Characterisation, 3 Exposure Assessment and 4 Risk Characterisation.
Objective 1
To define an organisation structure to manage
risk assessment.
So as to obtain an effective risk assessment it is necessary to count on a responsible scientific body in charge of centralising the guidelines for a strategic planning and the control of priority research activities concerning national food safety.
To define a legal and social frame so as to create a corporate scientific structure related to risk assessment; to identify and coordinate most urgent research activities, and to assure the availability of the latest scientific advances for risk assessment.

To create an institution which manages risk assessment, defining its policy, structure, and responsibilities.

Risk assessment