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    INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY



    ENVIRONMENTAL HEALTH CRITERIA 240





    Principles and methods for the risk assessment of chemicals in food (EHC 240, 2009)


   
    WORLD HEALTH ORGANIZATION
    Food Safey
    Project to update the principles and methods for the assessment of chemicals in food
    Principles and methods for the risk assessment of chemicals in food
    EHC 240
    ISBN 978 92 4 157240 8 (WHO, 2009)

    The monograph has been developed so that the key chapters are standalone documents, which allows for update of specific chapters 
    as required. The individual chapters as well as all other relevant parts of the document are published here separately.


    Front Matters (Preamble, Preface, Table of Content)
    Acronyms and Abbreviations
    Summary (English)
    Chapter 1: Introduction 
    Chapter 2: Risk Assessment and its Role in Risk Analysis
    Chapter 3: Chemical Characterization, Analytical Methods and the Development of Specifications
    Chapter 4: Hazard Identification and Characterization: Toxicological and Human Studies
    Chapter 5: Dose-Response Assessment and Derivation of Health-Based Guidance Values
    Chapter 6: Dietary Exposure Assessment of Chemicals in Food
    Chapter 7: Risk Characterization
    Chapter 8: Maximum Residue Limits for Pesticides and Veterinary Drugs
    Chapter 9: Principles Related to Specific Groups of Substances
    Annex 1: Glossary of Terms
    Annex 2: Dose Conversion Table
    Résumé: French summary
    Resumen: Spanish Summary	
    Cumulative Index
	
    Other translations of the executive summary
	
    Chinese Summary
    Resumo: Portuguese Summary
	
	
    

    

  







    See Also:
       Toxicological Abbreviations