FOOD RISK ANALYSIS

Food risk analysis is very important. The risk management process is not only carried out in the event of a threat in the food consumed, but also at a time when there is no crisis situation - although during food crises it has a key role in dealing with panic and consumer health protection. Consumers see the risk in food associated with, for example, new technology, a new type of food (confront the risk with the benefits offered by new technology, product), food on which there are different opinions of specialists. In this paper the perception of food risk will be discussed as it depends on many characteristics such as: gender, level of education, age, income and others. In the next part of the paper the stages of food risk analysis will be presented: 1) risk assessment including: hazard identification, hazard characteristics, exposure estimation, risk characterization; 2) risk management: including risk evaluation, estimation possibilities, types of implementation, monitoring and review; 3) risk communication. In the third part of this paper tasks and responsibility in the field of risk communication will be shown.