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Hazard identification
The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods...-
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Hazard identification
The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods...-
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Validated-fitted model
Model that has been fitted and successfully validated on independent experimental/observational data (evaluation data). A validated-fitted model can be used to make predictions...-
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RAKIP web portal
Online resource for RAKIP partners with a Graphical User Interface for browsing, searching, filtering and downloading FSKX-files. It allows sharing FSK-ML formatted data and...-
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Reviewing procedure
Process aiming to access the quality of a risk assessment document, a risk assessment model, and the underlying data. Can be a multistep review process involving one or more...-
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Decision-making
The action or process of making decisions based on scientific facts or results. In the context of risk management, decision-making considers the risk assessment results and...-
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Matrix
The matrix for which the model or data applies. The term Matrix is inspired in the Standard Sample Description for Food and Feed ver. 2.0 (SSD) (EFSA, 2013) where the type of...-
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QMRA model
In the context of the model classes defined in RAKIP, QMRA model is the combination of all other model classes (see Model classes definition) and data.-
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Hazard
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect (FAO/WHO, 2016).-
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Risk assessment
A scientifically based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk...-
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Process model
Model that describes how the concentrations of the hazard change along the different steps (modules) of the food production chain (potentially from farm to fork).-
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Model structure
Describes the conceptual design, components and structure of a model. For instance, the QMRA model structure usually follows the well-stabilised four steps: hazard...-
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Hazard characterization
The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents which may be present in food...-
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Parameter
The term parameter is used in a number of ways. In the context of RAKIP project, examples of parameter are: the prevalence and concentration of foodborne pathogens on food...-
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Background knowledge
Is the foundation of the model generation process. Examples of background knowledge sources in QMRA area are: published scientific studies, unpublished studies, national or...-
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Consumption model
A consumption model describes the amount of food consumed during a particular eating occasion (i.e., a serving) and/or the frequency of the consumption of these servings, or an...-
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