To reduce the possibility of unsafe food and strengthen food protection , food businesses, including the entire food service sector , to take up risk analysis.
Risk analysis has three elements- Risk Assessment, Risk Management and Risk Communication.
As per the article published by the North Dakota State University, Risk Assessment includes hazard identification which means identifying chemical, physical or biological agents capable of causing adverse health effects. It further includes hazard characterization, exposure assessment and risk characterization.
Risk Management is the process of weighing policy alternatives, in consultation with the interested parties, to protect of customer health and promote fair trade practices.
1. Preliminary risk management activities
is the initial process. It includes establishing risk profile and provide sufficient information to guide further action.
2. Evaluation of risk management options
is weighing available options for managing a food safety issue using a scientific approach on risks to reach on a certain level of consumer protection. It includes optimizing food control measures in terms of their efficiency, effectiveness, technological feasibility and practicality at selected points throughout the food-chain.
3. Preliminary risk management activities
comprise the initial process. It includes the establishment of a risk profile to facilitate consideration of the issue within a particular context, and provides as much information as possible to guide further action. As a result of this process, the risk manager may commission a risk assessment as an independent scientific process to inform decision-making.
4. Evaluation of risk management options
is the weighing of available options for managing a food safety issue in light of scientific information on risks and other factors, and may include reaching a decision on an appropriate level of consumer protection. Optimization of food control measures in terms of their efficiency, effectiveness, technological feasibility and practicality at selected points throughout the food-chain is an important goal.
5. Implementation of the risk management decision
involves regulatory Food Safety
measures and preventive controls and may include the use of HACCP.
The article from North Dakota State University, defines Risk Communication as the exchange of information and opinions throughout the risk analysis process concerning hazards and risks, risk-related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions.