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

Pays/Territoire
Brésil
Type du document
Règlement
Date
1999
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Accès-à-l'information Emballage/étiquetage Additifs alimentaires Contrôle de qualité alimentaire/innocuité des produits alimentaires Questions de procédures Enregistrement Procédures judiciaires/procédures administratives Commerce international Classement/déclassement Évaluation/gestion des risques Protection du consommateur
Aire géographique
Amazone, Amériques, Amérique latine et Caraïbes, Atlantique Nord, Amérique du Sud, Atlantique Sud
Entry into force notes
This Resolution enters into force on the day of its publication.
Résumé

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.

Texte intégral
Portugais
Site web
portal.anvisa.gov.br