Quantitative and qualitative food risk assessments

Risk assessments provide an estimate of the probability and severity of illness in a given population from eating a contaminated food.

Quantitative or qualitative risk assessments are structured science-based processes that estimate the probability and severity of illness from consuming food containing biological, chemical or physical contaminants. They also identify where in the production chain controls and interventions will have the greatest impact on reducing risk.

The risk assessment process used by MPI is consistent with international protocols and involves 4 distinct steps:

  • hazard identification
  • hazard characterisation
  • exposure assessment
  • risk characterisation.

Guidance for undertaking formal risk assessments has been drafted internationally by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

Find food-safety related quantitative or qualitative risk assessments carried out by MPI:

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Assessment of the microbiological risks associated with the consumption of raw milk
Technical paper
Last reviewed: