74
H. Toyofuku
statements of principles concerning the role of science in the Codex decisionmaking process and the extent to which other factors are taken into account (Codex
2011a). They are:
1. The food standards, guidelines and other recommendations of Codex
Alimentarius shall be based on the principle of sound scientific analysis and
evidence, involving a thorough review of all relevant information, in order that
the standards assure the quality and safety of the food supply.
2. When elaborating and deciding upon food standards Codex Alimentarius will
have regard, where appropriate, to other legitimate factors relevant for the health
protection of consumers and for the promotion of fair practices in food trade.
3. In this regard it is noted that food labelling plays an important role in furthering
both of these objectives.
4. When the situation arises that members of Codex agree on the necessary level
of protection of public health but hold differing views about other considerations, members may abstain from acceptance of the relevant standard without
necessarily preventing the decision by Codex.
Further the Codex (2011b) established the following “Statements of principle
relating to the role of food safety risk assessment”:
1. Health and safety aspects of Codex decisions and recommendations should be
based on a risk assessment, as appropriate to the circumstances.
2. Food safety risk assessment should be soundly based on science, should incorporate the four steps of the risk assessment process, and should be documented
in a transparent manner.
3. There should be a functional separation of risk assessment and risk management,
while recognizing that some interactions are essential for a pragmatic approach.
4. Risk assessment should use available quantitative information to the greatest
extent possible and risk characterizations should be presented in a readily
understandable and useful form.
At the request of Codex, the Food and Agriculture Organization of the United
Nations (FAO) and the World Health Organization (WHO) undertook a series of
joint expert consultations to elucidate the basic principles of risk analysis between
1995 and 1998.
For over 50 years, FAO and WHO have been the international sources of
scientific advice on matters related to chemical food safety. FAO/WHO scientific
advice provides the basis for food standards, guidelines and codes of practice
developed by the FAO/WHO Codex Alimentarius Commission (World Health
Organization 2011).
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an
international expert scientific committee that is administered jointly by FAO and
WHO. It has been meeting since 1956, initially to evaluate the safety of food
additives. Since 1999, and at the request of the CAC, FAO and WHO have initiated
H. Toyofuku
statements of principles concerning the role of science in the Codex decisionmaking process and the extent to which other factors are taken into account (Codex
2011a). They are:
1. The food standards, guidelines and other recommendations of Codex
Alimentarius shall be based on the principle of sound scientific analysis and
evidence, involving a thorough review of all relevant information, in order that
the standards assure the quality and safety of the food supply.
2. When elaborating and deciding upon food standards Codex Alimentarius will
have regard, where appropriate, to other legitimate factors relevant for the health
protection of consumers and for the promotion of fair practices in food trade.
3. In this regard it is noted that food labelling plays an important role in furthering
both of these objectives.
4. When the situation arises that members of Codex agree on the necessary level
of protection of public health but hold differing views about other considerations, members may abstain from acceptance of the relevant standard without
necessarily preventing the decision by Codex.
Further the Codex (2011b) established the following “Statements of principle
relating to the role of food safety risk assessment”:
1. Health and safety aspects of Codex decisions and recommendations should be
based on a risk assessment, as appropriate to the circumstances.
2. Food safety risk assessment should be soundly based on science, should incorporate the four steps of the risk assessment process, and should be documented
in a transparent manner.
3. There should be a functional separation of risk assessment and risk management,
while recognizing that some interactions are essential for a pragmatic approach.
4. Risk assessment should use available quantitative information to the greatest
extent possible and risk characterizations should be presented in a readily
understandable and useful form.
At the request of Codex, the Food and Agriculture Organization of the United
Nations (FAO) and the World Health Organization (WHO) undertook a series of
joint expert consultations to elucidate the basic principles of risk analysis between
1995 and 1998.
For over 50 years, FAO and WHO have been the international sources of
scientific advice on matters related to chemical food safety. FAO/WHO scientific
advice provides the basis for food standards, guidelines and codes of practice
developed by the FAO/WHO Codex Alimentarius Commission (World Health
Organization 2011).
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an
international expert scientific committee that is administered jointly by FAO and
WHO. It has been meeting since 1956, initially to evaluate the safety of food
additives. Since 1999, and at the request of the CAC, FAO and WHO have initiated