The food product for which the model or data apply.

Symbolic representation of observable properties of the world.

Knowledge derived from experimental/observational data.

A scientifically based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk...

Model equation that has been fitted to Experimental/Observational data (training data) with the aim of obtaining a validated-fitted model.

Is founded on the relationship between observed data and approximate representations of the real systems that generated that data.

The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant...

Measurement values obtained in experimental or observational studies. Can be used in the fitting or validation procedure.

Knowledge on a system stored inside or obtained from a model, e.g. a mathematical algorithm, EM, PM and QMRA model, software code etc.

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).