The objective of this guidance is to provide direction to decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods

These FAO guidance materials were developed to support food safety risk managers and policy-makers in applying structured, evidence-informed processes to decisi

In Part 2 of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens, reference doses (RfDs) were recommended for the global priority

Evolving science and debate concerning the benefits and risks of consuming fish have resulted in confusion over the years, and national and international food s