Food and Agriculture Organization

Fao Guide to Ranking Food Safety Risks at the National Level Food and Agriculture Organization

This report guides decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods in their countries. The primary focus is microbial and chemical hazards in foods, but the overall approach could be used for any hazard. Risk ranking provides national food safety authorities with the scientific basis to make informed regulatory decisions; enhance disease surveillance; determine how food inspections are allocated; oversee inspection and enforcement food safety efforts; inform the public of food safety threats; and continue to improve the safety of the foods produced and consumed in the country based on their risk to public health. This guidance was developed with a wide audience in mind, including but not limited to microbiologists, toxicologists, chemists, environmental health scientists, public health epidemiologists, risk analysts, risk managers, and policy makers. Political will and a strong commitment to modernize food safety are key to the successful development and implementation of any risk ranking effort at the country level.