3.2 Question B | AANZFTA LMS

Hazard identification

Recognition of the agent that is likely to be present in food and associated with negative health effects. The agent can be chemical, microbiological or physical.

Determination of the adverse health effects associated with a hazard.

Understanding of the likelihood that consumers will be exposed to different burden of a hazard.

Collection of evidence from hazard characterization and exposure assessment and estimation of the likelihood of the adverse effects.

Correct! Wrong!

Hazard characterization

Understanding of the likelihood that consumers will be exposed to different burden of a hazard.

Collection of evidence from hazard characterization and exposure assessment and estimation of the likelihood of the adverse effects.

Recognition of the agent that is likely to be present in food and associated with negative health effects. The agent can be chemical, microbiological or physical.

Determination of the adverse health effects associated with a hazard.

Correct! Wrong!

Exposure assessment

Recognition of the agent that is likely to be present in food and associated with negative health effects. The agent can be chemical, microbiological or physical.

Determination of the adverse health effects associated with a hazard.

Understanding of the likelihood that consumers will be exposed to different burden of a hazard.

Collection of evidence from hazard characterization and exposure assessment and estimation of the likelihood of the adverse effects.

Correct! Wrong!

Risk characterization

Recognition of the agent that is likely to be present in food and associated with negative health effects. The agent can be chemical, microbiological or physical.

Understanding of the likelihood that consumers will be exposed to different burden of a hazard.

Collection of evidence from hazard characterization and exposure assessment and estimation of the likelihood of the adverse effects.

Determination of the adverse health effects associated with a hazard.

Correct! Wrong!

3.2 Question B

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Hazard identification

Hazard characterization

Exposure assessment

Risk characterization

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