Harmonization of Food Standards Based on Risk Analysis

Harmonization of Food Standards Based on Risk Analysis presents a quantitative approach to establishing acceptable daily intake (ADI) levels of residues, contaminants and pathogenic microorganisms to protect consumer health and safety and address the issue of food waste that contributes to the growing issue of food insecurity. While an increasing number of food standards exist for maximum levels of presence through risk analysis procedures, differences in regulated acceptance standards still persist. Using comparative case studies from around the world, this book presents the context, regulatory classification requirements and criteria for bringing food products into the scope of approval requirements.

• Presents comparative case studies that show differences in food safety levels between jurisdictions
• Discusses how standards are justified by differences in climate, dietary habits, and how mutual recognition of standards could be advocated
• Considers whether there is value in harmonizing elements in the process
• Compares national and Codex Alimentarius standards, examining whether the differences are justifiable

Food and related industries, large and small, which do international business, Scientists working in the field of food safety, Food safety regulators and politicians, Those at technical colleges and universities