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217 Term(s) Found

Risk assessment

  • Monitoring & Evaluation
  • Demand-side
  • Supply-side
A scientifically based process consisting of four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation.

Reference(s)

The Regulation (EC) No 178/2002 of the European Parliament and of the Council

Risk communication

  • Monitoring & Evaluation
  • Demand-side
  • Supply-side
The interactive exchange of information and opinions throughout the risk analysis process as regards hazards and risks, risk-related factors, and risk perceptions, among risk assessors, risk managers, consumers, feed and food businesses, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions.

Reference(s)

The Regulation (EC) No 178/2002 of the European Parliament and of the Council

Risk management

  • Monitoring & Evaluation
  • Demand-side
  • Supply-side
The process, distinct from risk assessment, of weighing policy alternatives in consultation with interested parties, considering risk assessment and other legitimate factors, and, if need be, selecting appropriate prevention and control options.

Reference(s)

The Regulation (EC) No 178/2002 of the European Parliament and of the Council

Risk-based random sampling

  • Monitoring & Evaluation
  • Demand-side
  • Supply-side
The activity of drawing samples randomly based on the risk criteria identified and the compliance history of the importer.

Reference(s)

Food Safety and Standards (Imports) Regulations, (2017).

Routine data

  • Assessment
  • Implementation
  • Monitoring & Evaluation
  • Data value chain or data life cycle
Data continuously collected as part of a regular activity/procedure.

Reference(s)

National nutrition information systems – the fundamental series, modules 1–5, New York: United Nations Children’s Fund (UNICEF) and the World Health Organization (WHO), 2021. https://www.who.int/publications/i/item/9789240043275

Safe food

  • Assessment
  • Implementation
  • Diet
  • Dietary Diversification
  • Fortification
Food that is not contaminated with potentially harmful bacteria, parasites, viruses, toxins, chemicals and/or radionuclides.

Reference(s)

WHO (2021) Compendium of WHO and other UN guidance on health and environment. https://cdn.who.int/media/docs/default-source/who-compendium-on-health-and-environment/who_compendium_chapter10_01092021.pdf?sfvrsn=7dae793_5

Safety limit

  • Planning
  • Fortification
  • Supplementation
The greatest amount of a micronutrient that can be safely added to specific foods. It considers the Tolerable Upper Intake Level (UL) for the nutrient and the 95th percentile of consumption of a food, and makes allowances for the fact that the nutrient is also consumed in unfortified foods, and may be lost during storage and distribution, and/or cooking.

Reference(s)

WHO and FAO (2006). Guidelines on food fortification with micronutrients, World Health Organization.

Selenium

  • Assessment
  • Implementation
  • Planning
  • All micronutrient interventions
  • Biochemical
  • Diet
An essential trace element that functions within selenoproteins, some of which are enzymes with important antioxidant functions. Glutathione peroxidases, that provide cellular antioxidant defence, and iodothyronine deiodinases that regulate thyroid hormone metabolism to provide hormonal homeostasis in response to variations in iodine intake, are both selenoprotein enzymes. Selenoproteins are also implicated in cell proliferation and survival, redox homeostasis, and the immune response.

Reference(s)

OpeN-Global, 2019

Sentinel site

  • Assessment
  • Implementation
  • Monitoring & Evaluation
  • Data value chain or data life cycle
A dedicated location (e.g., facility, community) where surveillance data are collected.

Reference(s)

National nutrition information systems – the fundamental series, modules 1–5, New York: United Nations Children’s Fund (UNICEF) and the World Health Organization (WHO), 2021. https://www.who.int/publications/i/item/9789240043275

Shelf life

  • Implementation
  • Fortification
  • Supplementation
The time that a processed food can be stored before changes in color, flavor, texture, the numbers of micro-organisms or the micronutrient content make it unacceptable.

Reference(s)

PATH and GAIN (2015). Rice fortification toolkit: technical manual.