专题二食品质量与安全的发展趋势.pptVIP

* * I would like to use the remainder of my time today to talk about how WHO works with risk managers like Codex in a process called risk analysis. Risk analysis is a process composed of three parts: Risk management, risk assessment, and risk communication. Risk assessment is the scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards. WHO together with FAO conduct scientific evaluations of known or potential adverse health effects resulting from human exposure to foodborne hazards. Risk communication is an interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and other interested parties. Risk management is the process of weighting policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options, including regulatory measures. An international risk manager for the protection of public health from foodborne illness already exists. The Codex Alimentarius Commission establishes international policy for food safety. * * * These four steps are not sequential; the results from the hazard characterisation and the exposure assessment must to be drawn together to give some indication of the risk; sometimes this is called the risk estimate. * * * * * * * * * * * * 重视依据规范开展风险分析研究 Risk Assessment 风险评估 Risk Management 风险管理 Risk Communication 风险信息交流 ?Science based ? Policy based ? Interactive exchange of information and opinions Risk Communication 风险交流 风险分析三部分的 密切联系 风险管理是起点和目标 风险评估是核心和基础 风险交流是基本要求和途径 危险性分析框架 Risk Analysis Framework 风险评估 风险管理 风险交流 ? 基于科学 ? 基于政策 ? 关于风险的信息和意见的互动交流 风险分析框架 食品安全指标 (食品安全目标) 3. 食品安全科技优先发展的领域 3.1 风险分析（risk analysis) 风险评估(Risk Assessment)，包括危害的鉴别、危害特性的描述，摄入量的评估和危险性特征的描述； 风险管理(Risk Management)，是权衡可接受的、可减少或降低的危险性，并选择和实施适当措施的政策过程； 风险交流(Risk Communication)，是风险评估者、管理者和其它有关机构相互交流有关危险性信息的过程。 食品安全目标 食品传播的疾病/死亡 应用食品安全目标 防止危险 危险 危害鉴定 生物、化学以及物理制剂的鉴定 2. 危害特征描述 有害作用的评价 3. 饮食暴