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Board Resolution RDC No. 17 approving the Technical Regulation on the Basic Guidelines for Risk Assessment and Food Safety.

Country/Territory
Brazil
Document type
Regulation
Date
1999
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Access-to-information Packaging/labelling Food additives Food quality control/food safety Procedural matters Registration Legal proceedings/administrative proceedings International trade Classification/declassification Risk assessment/management Consumer protection
Geographical area
Amazonia, Americas, Latin America and the Caribbean, North Atlantic, South America, South Atlantic
Entry into force notes
This Resolution enters into force on the day of its publication.
Abstract

This Resolution approves the Technical Regulation on the Basic Guidelines for Risk Assessment and Food Safety. This Regulation, consisting of 5 sections, applies to food and ingredients for human consumption by defining and classifying the following matters: Danger: biological, chemical or physical agent, or property of a food, capable of causing a harmful effect on health. Risk: a function of the likelihood of an adverse health effect and the severity of such an effect, as a consequence of a hazard or hazards in the food. Risk analysis: a process that consists of three components: risk assessment, risk management and risk communication. Risk assessment: process based on scientific knowledge, involving the following phases: hazard identification, hazard characterization, exposure assessment and risk characterization. Hazard identification: identification of biological, chemical and physical agents that may cause adverse health effects and which may be present in a particular food or food group. Hazard characterization: qualitative and/or quantitative assessment of the nature of adverse health effects associated with biological, chemical and physical agents that may be present in food. Exposure assessment: qualitative and/or quantitative assessment of the likely intake of biological, chemical and physical agents through food, as well as exposures derived from other sources.

Full text
Portuguese
Website
portal.anvisa.gov.br