Food safety

Guidelines for risk assessment of microbiological hazards in food and water

WHO, jointly with FAO, are developing guidelines documents for undertaking each of the four components of a risk assessment namely hazard identification, hazard characterization, exposure assessment and risk characterization. To date guidelines for hazard characterization of pathogens in food and water have been finalized, and the draft guidelines for exposure assessment of pathogen in food have been prepared and are currently under review. FAO and WHO are now planning the development of practical guidelines for risk characterization of microbiological hazards in foods.


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