Safety Evaluation And Risk Assessment

A number of different laws—the Food, Drug, and Cosmetic Act (FD&C Act); the Federal Insecticide, Fungicide, Ro-denticide Act (FIFRA); the recent FQPA and DSHEA; the Meat Inspection Act; and the Poultry Products Inspection Act—are routinely employed by the FDA, USDA, and EPA to govern the safety of food. For chemical food safety issues, a risk assessment process is used to determine the levels of a compound that will be allowed in foods. There are four steps in risk assessment: (1) hazard identification, (2) dose-response assessment, (3) exposure assessment, and (4) risk characterization. See reference 1 for an overview of risk assessment.

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