... et al. (2008)—Risk assessment policies: -- Differences across jurisdictions 13 -- 2.5 No-observed-effect ... ... level (NOEL) and no-observed-adverse effect level (NOAEL): Use in JECFA assessments 14 -- 3. ... ... Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food ...

... Terrorist Threats to Food: Guidance for Establishing and Strengthening -- Prevention and Response Systems ... ... effects of food terrorism 6 -- 1.5.1 Illness and death 6 -- 1.5.2 Economic and trade effects 6 -- 1.5.3 ... ... programmes 12 -- 2.4 Prevention and response systems in the food industry 13 -- 2.4.1 Role of the food ... ... terrorism 33 -- 4.5.1 Other existing WHO programmes relevant to food emergencies, including food terrorism ... ... contamination of food 36 -- Appendix - Specific Measures for Consideration by the Food Industry 37 ...

... Considerations on marker residues -- 2.4 Response to the Codex Committee on Residues of -- Veterinary Drugs in Foods ... ... -- 2.5 Project to update principles and methods for the risk assessment of chemicals in food -- 3. ... ... Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on -- Food ...

... considerations 3 -- 2.1 Modification of the agenda 3 -- 2.2 Report from the thirty-ninth Codex Committee on Food ... ... Additives -- (CCFA) and the first Codex Committee on Contaminants in Food (CCCF) 4 -- 2.3 Principles ... ... governing the toxicological evaluation of compounds on the agenda 4 -- 2.4 No-observed-effect level ... ... additive and flavouring agent use 21 -- 2.9 Withdrawal of certain food additive specifications 21 -- ... ... of processing 161 -- 5>1.5 AFL occurrence and levels in food commodities and the potential effect of ...

... interest arising from previous Sessions of the Codex Committee on Residues of Veterinary Drugs in Foods ... ... 13 -- 2.5 Methodological approaches and types of data for assessment of veterinary drug residues in food ... ... Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food ...

... principles -- 2.2 Project to update principles and methods for the risk assessment of chemicals in food ... ... Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on -- Food ...

... Specific food additives 6 -- 3.1 Flavouring agents 6 -- 3.1.1 Furfural 6 -- 3.1.2 Paprika oleoresin 8 ... ... -- 3.2 Food colours 8 -- 3.2.1 Caramel colour II 8 -- 3.2.2 Cochineal extract and carmines 10 -- 3.3 ... ... Intake assessments of specific food additives 71 -- 6.1 Calcium from calcium salts of food additives ... ... Revision of certain specifications 72 -- 7.1 Food additives 72 -- 7.1.1 Food additives for which previous ... ... -- 7.3.2 Food additives other than emulsifiers 80 -- 8. ...

... evaluation of compounds on the agenda 2 -- 2.3 Principles for the safety assessment of chemicals in food ... ... assay values for flavouring agents 5 -- 2.7 Requests for data relating to intake assessments -- 2.7.1 Food ... ... specifications 7 -- 2.8.2 General specifications and considerations for enzyme preparations used in food ... ... colours 19 -- 3.1.3.1 ß-Carotene from Blakeslea trispora 19 -- 3.1.3.2 Curcumin 20 -- 3.1.4 Food salts ... ... 144 -- 5.2.8.5 Uncertainties 145 -- 5.2.8.6 Effect of maximum limits on intake, risk and food availability ...