This Resolution approves the Technical Regulation on the Basic Guidelines for Risk Assessment and Food Safety. This Regulation, consisting of 5 sections, applies to food and ingredients for human consumption by defining and classifying the following matters: Danger: biological, chemical or physical agent, or property of a food, capable of causing a harmful effect on health. Risk: a function of the likelihood of an adverse health effect and the severity of such an effect, as a consequence of a hazard or hazards in the food. Risk analysis: a process that consists of three components: risk assessment, risk management and risk communication. Risk assessment: process based on scientific knowledge, involving the following phases: hazard identification, hazard characterization, exposure assessment and risk characterization. Hazard identification: identification of biological, chemical and physical agents that may cause adverse health effects and which may be present in a particular food or food group. Hazard characterization: qualitative and/or quantitative assessment of the nature of adverse health effects associated with biological, chemical and physical agents that may be present in food. Exposure assessment: qualitative and/or quantitative assessment of the likely intake of biological, chemical and physical agents through food, as well as exposures derived from other sources.
巴西 · 1999-04-30