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