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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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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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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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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 Examples of background knowledge sources in QMRA area are: published scientific studies, unpublished studies, national or...-
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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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Risk communication
The interactive exchange of information and opinions concerning risk among risk assessors, risk managers, consumers and other interested parties (Codex Alimentarius Commission,...-
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Risk
A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard in food (Codex Alimentarius Commission, 1999).-
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Experimental/Observational data
Measurement values obtained in experimental or observational studies. Can be used in the fitting or validation procedure.-
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Biological hazard
The microorganisms and/or their toxins present in, or condition of, food with the potential to cause an adverse health effect (adapted from Hazard definition from FAO/WHO, 2016).-
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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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Evaluation data
Experimental/observational data that is used to evaluate the performance of the fitted model. This data should have not been used previously for generation of the fitted model.-
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Cardinality
The cardinality value indicates if the metadata concept is mandatory or not, and the possible dimension. The value of “1” means that the metadata is mandatory. The value of...-
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Modelling process
Processes that involve the model generation process and include the application of the generated model.-
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Dimension
Possible number of elements constituting a metadata concept. See Cardinality for more details.-
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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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