Food Safety Risk Assessment

The purpose of the Curriculum Development Project ‘Food Safety & Risk Assessment: Scientists and Consumers’ was to produce a module to address the diversity of approaches to food safety and risk assessment through out the Member States together with associated legislation and public information. This is essential to consumers whose perceptions are influenced by their own cultural reality. Food Safety affects the relationship of trust between governments and citizens and also between Governments themselves. The development team was drawn from 6 Member States. The module would be offered to students on degree courses, undergraduate and postgraduate, leading to a career in food-related industries and agencies.

Development of the module started in 2002 and was completed in 2004. The module was then used for Intensive Programmes organized in 2005, 2006 and 2007 for undergraduate and postgraduate students.

The project was continued in 2007-2008 with the development of the curriculum for the Intensive Programme ‘Safe and Healthy Food’, aiming for awareness and understanding of the factors involved in risk assessment, risk-benefit analysis and risk management in the food area. A coherent way of assessing both risks and benefits will help policy makers and risk managers in decisions to provide consumers optimal protection against food hazards while at the same time offering full health potentials from foods, fortified foods, foods with special ingredients (functional foods) or supplements. Such a risk-benefit assessment may also be used to assist consumers in their food choices and to avoid conflicting messages in communication about foods, nutrients and food hazards.

A scientifically based risk assessment system belongs to the fundamentals of any risk-benefit analysis and the results of a risk-benefit analysis will have to be considered as part of a full range of risk management strategies available.