What are Hazards and Risks?
It is a biological, chemical, physical or economic aspect of a food, which can cause illness or mental distress for a consumer. Example: Bacteria: Salmonella, Listeria Toxins: Aflatoxins, PSP, DSP Chemicals: Pesticides, Antibiotic residues Foreign body: Glass, metal Operational malpractices or other operations can also constitute a hazard if they lead to unacceptable contamination or growth and survival of harmful microorganisms. Risk is an estimate of the probability or likely occurrence of a hazard. Critical Control Point: Any step in a manufacturing process, which, if not controlled properly, may result in the occurrence of the risk so that the products are unsafe, unwholesome or a cause for economic fraud.
The PRTR Law covers many designated chemical substances. These substances are determined based upon the degree of concentration and impact on humans and the environment. The four of surfactants’ hazards are their impact on aquatic life such as fish and algae, rather than on humans. As there are many criteria used to determine the substances, solely using the term ‘harmful effects’ may give rise to misunderstanding. All substances could cause damage, depending on how they are used. The substance’s potential for harm is called ‘hazard,’ and the probability of it causing undesirable effects on humans and/or the environment is called ‘risk.’ Confusing ‘hazard’ with ‘risk’ may give rise to misunderstandings. Chemical Substance Risk Evaluation Risk evaluation estimates exposure through the volume of chemical substances in the environment as well as how much is absorbed by people with product use. Risk Assessment is the determination of the present impact based on comparing the amount of expo
