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Risk Assessment

Risk Assessment in Food Safety

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department adopts the risk analysis framework promulgated by international food safety authorities in controlling food safety. Risk analysis comprises of three functions, namely, risk assessment, risk management and risk communication. Risk assessment forms the scientific basis for control actions. Typically, risk assessment consists of four components: (i) hazard identification, (ii) hazard characterisation, (iii) exposure assessment, and (iv) risk characterisation. By going through these risk assessment processes, hazards associated with food or food ingredients are evaluated and potential risk to the population is assessed, facilitating formulation of appropriate risk management actions and risk communication messages to protect public health.

Risk Assessment Studies Conducted by the CFS

Every year, the CFS conducts a number of risk assessment studies. Comprehensive reviews and analyses of food related hazards (e.g. chemical hazards, microbiological hazards) that are of public health significance are conducted. Besides the CFS website, reports of the risk assessment studies can also be found in public libraries and major educational establishments. Findings and recommendations of the risk assessment reports are disseminated to the public through various channels such as press release, education pamphlets and guidelines for the trade.

“Risk-in-brief” on the CFS Website

“Risk-in-brief” provides reader-friendly information on a variety of food safety topics and issues that have aroused public concern. Contrary to risk assessment reports, “Risk-in-brief” is more concise and written in a language easier to be understood by the lay public.

Food Contaminants

Food Additives

Food Microbiology

Nutrition

Food Commodities / Ingredients

Food Technology

Food Derived from Modern Biotechnology (GM Food)

Food Contact Materials

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