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Food and Drug Administration
Chapter
︱
Risk Assessment and Risk Management
︱
6
Risk assessment for food additives, pesticide residue concentration, veterinary drug
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allergens in food ingredients are major concerns in food safety and sustainability control.
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and manufacturing environment, and how often we emphasize regulations will affect the
operations of food manufacturers. Social and scientific influences are often applied for
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Risk monitoring plays an important role in food, drugs, medical devices and cosmetics
safety control. Quality control by means of high standard post-marketing surveillance,
intensive follow-up of high risk products and awareness of information from public opinion
and possible hazards are all critical. TFDA emphasizes immediate action towards all sources
of crisis. Our priorities are to minimize risk factors and to predict and prevent outbreaks.
Section 1 Risk Assessment
Status
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’
s food control in developing countries, TFDA
is devoted to implementing a more scientific based policy, to include food risk factor
evaluation and testing guidelines and make them available for global demands.
Policy and Outcome
1. Conference Meeting and Policy Reinforcement
On June 19, 2013, an amendment to the
“
Act Governing Food Safety and Sanitation
”
Article 4, Chapter II,
“
The central competent authority shall assemble experts and
scholars specialized in food safety and risk assessment, as well as non-governmental
organizations, to form a food safety risk assessment advisory committee. The regulations
governing the formation, proceedings, procedures, scope and other matters to be
complied with for the advisory committee shall be prescribed by the central competent
authority.
”
In 2011, the "Food Safety Risk Assessment Advisory Committee
”
was
created. In 2013, TFDA invited the leaders of local communities and societies to become
part of the policy making team.
2. Food Safety Risk Assessment Policy
After the Food Safety Risk Assessment Advisory Committee was established, the
working guidelines for food safety risk analysis and the draft for risk factor evaluation for
chemical ingredients in food were reviewed in 2013.