Food Safety Risk Assessment Advisory Committee Establishment Regulations Article 2
This English translation was last updated on 2014-07-24, but the Chinese text was amended on 2020-06-04. Later amendments may not be reflected in the translation — please refer to the Chinese text.
In the Regulations, the term “risk assessment” of food safety, shall be based on scientific data, as depicted in accordance with hazard identification, hazard characterization, exposure assessment, and risk characterization.
中文原文 食品風險評估諮議會設置辦法第2條
本辦法所稱風險評估，指以科學為基礎，並依危害鑑定、危害特徵描述、暴露評估及風險特徵描述四步驟，所為食品之風險評估。