Risk characterization guidelines
In an effort to clarify the principles and methodology of microbiological risk assessment WHO and FAO works towards achieving internationally valid guidelines for the four segments of risk assessment. This will result in three guidelines papers: Hazard Identification and Hazard Characterization, Exposure assessment and Risk Characterization.
- Risk characterization of microbiological hazards in food - joint FAO/WHO workshop. Copenhagen, Denmark, 24 - 28 February 2003