Risk Assessment

This area is engaged in the prevention of risks and therefore its main objective is to obtain the maximum amount of knowledge about the risks that may enter the Basque food chain and in this way be able to administer the scientific base for the development of policies designed to increase Agrofoods Safety.

                              RISK ANALYSIS
                "basis of the Food Safety policy"

The main tools used to assess risks are:

• Food Safety Scientific Committee, a multidisciplinary team who evaluates the exposure of the Basque population to foodborne risks and to submit scientific reports that recommend specific actions to be taken to reduce these risks.
• Collaborations with the scientific experts.
• Taking part in European Networks and Platforms with the main European Food Safety agencies and organisations, in order to exchange experiences, information and knowledge, as well as to share research policies in Food Safety.

The Agrofoods Safety Management Committee was created in order to take political coordination decisions betwen all the competent organizations in Food Safety, regarding the recommendations submitted in the Scientific Reports.

Supporting laws

• Food Safety White Book (2000) establishing Risk Analysis with its three stages of Assessment (scientific advice), Management (regulation and control) and risk notification as the basis of the Food Safety policy.
• Regulation (CE) 178/2002 establishing that food legislation must be based on Risk Analysis with the three phases mentioned above.
• Decree 63/2009, of march 10th, creating the assessment, survey and advice in food risks in the Basque Autonomous Community.

The day-to-day work of the Risk Assessment area involves the following:

• Risk Identification.
• Commissioning the Scientific Committee to assess risks.
• Creation and coordination of Expert Groups to assess risks.
• Gathering and analysis of all available information on risks.
• Identification and classification of all detected uncertainties concerning risks.
• Assessment of the presence of risks in the food chain of the Basque Country.
• Assessment of the exposure of the Basque population to risks.
• Assessment of available alternatives to prevent or reduce risks.
• Publication of scientific reports with recommendations on the prevention of risks.
• Providing the Management Committee with information required to take decisions.
• Coordination and participation in work groups to identify risks, increase an awareness of risks, examine the feasibility of the recommendations to be put into effect, etc.
• Coordination and participation in European Food Safety networks and platforms.