Risk Assessment: Food Safety and Public Health Hazards

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Risk Assessment Food Safety and
Public Health Hazards
Karen Carson Deputy Director Office of Plant and
Dairy Foods and Beverages
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Risk Assessment

• Purpose Characterize the nature and magnitude
  of the risk to human health in order to
  choose the best risk management option
• 2 types
• - Chemical
• - Microbial
• Risk management options
• - Regulations
• - Action levels
• - Guidance
• - Recalls

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Chemical Risk Assessment

• 40 years
• Food ingredients
• - Food additives
• Chemical contaminants
• - Lead, patulin, dioxins

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Microbial Risk Assessment

• New, but rapidly growing scientific discipline
• Salmonella entertidis in eggs
• Listeria monocytogenes
• Vibrio parahaemolyticus