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ANNEX 1
LIST OF PARTICIPANTS

Experts

Dr. Monique Astier-Dumas, Vice President, Commission d'études des Produits Destinés à use Alimentation Particulière 28 Rue Basfroi, F-75011 Paris, France

Dr. Sassan Behjat, Projects & Development Manager, International Health Department, Ministry of Health, Abu Dhabi, United Arab Emirates

Dr. Dane Bernard, Vice President for Food Safety Programs, National Food Processors Association, 1401 New York Avenue, N.W., Washington, DC, 20005, USA

Dr. Michael Bolger, Head, Contaminants, Standards Monitoring and Programs Branch, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC, USA

Dr. Christine M. Bruhn, Director, Centre of Consumer Research, University of California, Davis, CA 95616-8598, USA

Dr. Junshi Chen, Deputy Director, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing, P.R. of China

Dr. Karen L. Dodds, Health Protection Branch, Health Canada, Ottawa, Ontario K1A OL2, Canada

Dr Lynn Frewer, Head, Risk Perception and Communication Group, Institute of Food Research, Earley Gate, Reading, Berkshire RG6 6BZ, United Kingdom

Dr Simon Gerrard, Centre for Environmental and Risk Management, University of East Anglia, Norwich NR4 7TJ, United Kingdom

Dr Edward Groth III, Consumers Union of the US, Inc. 101 Truman Ave., Yonkers, New York, N.Y, 10703-1057, USA.

Dr. Steve C. Hathaway, National Manager (Research and Development), MAF Regulatory Authority (Meat and Seafood), Gisbone, New Zealand

Dr. Romano Marabelli, Direttore Generale del Dipartimento degli Alimenti, Nutrizione e Sanità Publica, Ministero della Sanità, Piazzale Marconi 25, 00144 Roma, Italy

Mrs Debi Mukherjee, Assistant Director General, Food Safety and Quality Control, Ministry of Health and Family Welfare, Nirman Bhawan, New Delhi, India

Dr. Herve Nordmann, Director, Regulatory Affairs, Europe, Africa and Middle East, Monsanto, CH-1143 Apples, Switzerland

Mrs Helga Odden Reksnes, Manager, The Norwegian Food Safety Risk Communication Programme, Oslo, Norway

Dr Jun Sekizawa, Chief, Division of Chem-Bio Informatics, National Institute of Health Sciences, Tokyo, Japan

Dr Stuart Slorach, Deputy Director-General, National Food Administration, Box 622, SE-75126 Uppsala, Sweden

Dr Theodore van de Venter, Director, Food Control, Department of Health, 0001 Pretoria, South Africa

Secretariat

Dr S. Ahmed, Consultant in Public Health Medicine, Greater Glasgow Health Board, Glasgow, Scotland, United Kingdom (WHO Temporary Advisor)

Dr Carlos Dora, WHO European Centre for Environment and Health, Rome, Italy

Dr Fritz Kaferstein, Director, Programme of Food Safety and Food Aid, World Health Organization, CH 1211 Geneva, Switzerland

Raj Malik, 28 Feroze Shah Road, New Delhi 110001, India (FAO Consultant)

Dr Bettina Menne, WHO European Centre for Environment and Health, Rome, Italy

Dr Kazuaki Miyagishima, Scientist, Programme of Food Safety and Food Aid, World Health Organization, CH-1211 Geneva, Switzerland

Dr Yasmine Motarjemi, Scientist, Programme of Food Safety and Food Aid, World Health Organization, Geneva, Switzerland

Dr Gerald Moy, Food Safety Unit, Programme of Food Safety and Food Aid, World Health Organization, Geneva, Switzerland (WHO Joint Secretary)

Dr T. Nakayama, Surveillance, Division of Food Hygiene, Ministry of Health and Welfare, Tokyo, Japan (WHO Temporary Advisor)

Gregory Orriss, Chief, Food Quality and Standards Service, Food and Nutrition Division, Food and Agriculture Organization of the United Nations, Rome, Italy

Dr Pakdee Pothisiri, Deputy Permanent Secretary, Ministry of Public Health, Nonthaburi 11000, Thailand (Chairman, Codex Alimentarius Commission)

Richard Ronk, 10027 Llewellyn Court, Fairfax, Virginia 22032, USA (FAO Consultant)

Mrs Sylvia Rowe, President, International Food Information Center, 1100 Connecticut Ave, NW #430, Washington DC 20036, USA (WHO Temporary Advisor)

Dr Michiel van Schothorst, International Commission on Microbiological Specifications for Food, Agricultural University, PO Box 8129, 6700EV Wageningen, The Netherlands (WHO Temporary Advisor)

John Weatherwax, 14933 Excelsior Drive, La Mirada, California 90638, USA (FAO Consultant)

Anthony Whitehead, Senior Officer, Food Quality Liaison Branch, Food and Nutrition Division, Food and Agriculture Organization of the United Nations, Rome, Italy (FAO Joint Secretary)

ANNEX 2
RISK COMMUNICATION IN THE DEVELOPMENT OF CODEX STANDARDS

SOURCERECIPIENT 1INTENTMEANSNOTE
Member CountriesCodex CommitteeHazard identificationOfficial nominationMay include discussion paper(s)
Codex CommitteeMember Countries and CommissionEstablish priorities for assessmentMeeting and report 
CommissionCodex Committee and Member CountriesApproval of new workMeeting and reportCodex Step 1
Codex CommitteeRisk assessment bodyRequest risk assessmentCommittee report 
Risk assessment bodyMember States and NGOsRequest for risk assessment dataCircular letter 
Member States, NGOs & IndustryRisk assessment bodySubmission of risk assessment dataOfficial submissionMay contain proprietary data
Risk assessment bodyMember States, NGOs, and Codex CommitteeProvide risk characterization and proposed Draft StandardReport and monograph 
Codex Secretariat Preparation of proposed Draft Standard based on work of risk assessment body Codex Step 2 assessment body (for microbial hazards, see footnote 2)
Codex SecretariatMember Countries and NGOsRequest comment on proposed Draft StandardCircular letterCodex Step 3
Member Countries & NGOsCodex SecretariatSubmit commentsOfficial submissionCodex Step 3
Codex CommitteeCommission and Member CountriesForward to Commission for adoption at Step 5Meeting and reportCodex Step 4
Codex CommissionMember StatesAcceptance of Draft StandardMeeting and reportCodex Step 5
Member Countries & NGOsCodex SecretariatSubmit commentsOfficial submissionCodex Step 6
Codex CommitteeCommission and Member CountriesForward for adoptionMeeting and reportCodex Step 7
CommissionMember CountriesAdoptionReport of CommissionCodex Step 8
Codex SecretariatMember CountriesInformationPublication and CD ROM of  Codex 
Codex SecretariatMember CountriesForward for acceptance by Member CountriesCircular letter 
Member CountriesCodex SecretariatAcceptance of CodexOfficial letter 
Codex SecretariatMember CountriesInformationList of acceptances 

1 “Member Countries” refers to those which are members of the Codex Alimentarius Commission and “Member States” refers to the countries which are members of FAO and/or WHO. “NGOs” are international non-government organizations recognized as observers by the CAC. “Risk assessment body” refers to, for example, JECFA and JMPR.

2 Microbial specifications included in Codex Standards or Codes of Practice developed by Codex committees have to be approved by the Codex Committee on Food Hygiene. These proposed specifications are developed according to the Codex document CAC/GL21-1997. In certain instances, such specifications have been prepared by the International Commission for Microbiological Specifications for Food. Proposed microbial specifications enter the Codex system at Step 2.

ANNEX 3
ACTION PLAN FOR CODEX-WIDE DEVELOPMENT AND APPLICATION OF RISK ANALYSIS PRINCIPLES AND GUIDELINES

(Taken from the report of the 22nd Session of the Codex Alimentarius Commission, 1997)

The Commission will:

  1. Circulate the proposed Definitions for Risk assessment policy and Risk profile to governments, Codex committees and interested international organizations for comment, and request the Codex Committee on General Principles to consider these comments with a view to making firm recommendations for adoption of these definitions to the 23rd Session of the Commission;

  2. Request the Codex Committee on General Principles to elaborate integrated principles for risk management and risk assessment policy setting, risk communication and documentation for inclusion in the Procedural Manual;

  3. Once principles have been established, prepare specific guidelines as required to aid in the uniform application of the principles. The Codex Committee on General Principles should be requested to co-ordinate this exercise and all relevant Codex Committees should be involved1;

  4. As the principles and guidelines are established, include them in the Procedural Manual, with the addition of an introductory narrative on risk analysis in the Codex system and identification of the responsibilities of Committees in implementation of the principles and guidelines;

  5. Recognize that the judgement of equivalence of food control systems in different countries is a critical issue, and that Codex principles and guidelines associated with determination of equivalence will facilitate this process;

  6. Until such time as the principles are adopted by the Commission, request JECFA, JMPR and other advisory bodies and Codex Committees to continue evaluating and improving the application of the elements of risk assessment and risk management that they have prioritized for attention;

  7. Encourage further development of qualitative risk assessment approaches so as to achieve early improvements in elaboration of food standards.

1 This would include requiring that Codex Committees involved in any aspect of risk analysis formally describe their implementation of the Codex principles and guidelines, using a standardised summary format, for publication in their respective reports and recommend that advisory bodies such as JECFA and JMPR do the same. It would also require that Codex Committees develop standards using these principles and guidelines as a checklist, and in doing so adhere closely to their documented risk assessment/risk management policies.

ANNEX 4
BIBLIOGRAPHY
for further reading

Covello, V & Allen F. 1988. Seven cardinal rules of risk communication. Environmental Protection Agency. Washington D.C.

Covello, V., Slovic; P. & von Winterfeldt, D. 1988. Risk communication: a review of the literature. National Science Foundation, Washington, D.C.

Covello, V. 1992. Risk communication: An emerging area of health communication research. In S. Deetz, ed. Communication Yearbook 15. P. 359–373. Sage Publications, Newbury Park and London.

Davies C.J., Covello, V.T. & Allen, F.W., eds. 1987. Risk Communication; Proceedings of the National Conference on Risk Communication., Washington, D.C., The Conservation Foundation.

Fischoff, B. 1989. Risk: A guide to controversy. Report of the Committee on Risk Perception and Communication, Commission on Social Sciences and Education. Appendix C,

p. 211–319. Washington D.C., National Research Council.

Frewer, L; Raats; M. & Shepherd, R. 1993. Modeling the media: the transmission of risk information in the British quality press. Journal of Mathematics Applied in Business & Industry. 5:235–247.

Frewer, L & Shepherd, R. 1994. Attributing information to different sources: effects on the perceived qualities of information, on the perceived relevance of information, and on attitude formation. Public Understand Sci. 3:385–401.

Frewer, L; Shepherd, R. & Sparks, P. 1994. The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society. Journal of Food Safety. 14(14):19–40.

Frewer, L.J., Howard, C., Hedderley, D. & Shepherd, R. 1996. What determines trust in information about food-related risks? Underlying psychological constructs. Risk Analysis 16, 473–486.

Groth, E. 1991. Communicating With Consumers About Food Safety and Risk Issues. Food Technology 45(5):248–253.

Hathaway, S.C. 1993. Risk assessment procedures used by the Codex Alimentarius Commission and it's subsidiary and advisory bodies. Food Control 4(4):189–201.

Hilgartner, S. & Nelkin, D. 1987. Communication controversies over dietary risks. Sci. Tech. Human Values. 12:41–47.

Kahneman, D. & Tversky, A. 1979. Prospect theory: an analysis of decision under risk. Econometrica. 47:263–91.

Needleman, J. 1988. Sources and policy implications of uncertainty in risk assessment. Statistical Science. 3:328–338.

Paling, J. 1997. Up to your armpits in Alligators?: How to sort out what risks are worth worrying about! The Risk Communication and Environmental Institute. Gainesville, Florida., USA

Powell, D.A. 1996. Eat, drink and be wary, a risk communications workshop. International Association of Milk Food an Environmental Sanitarians annual meeting. June 29. Seattle Washington, USA.

Powell, D.A. & Leiss, W. 1997. Mad cows and mother's milk: The perils of poor risk communications. McGill University Press. Montreal & Kingston.

Sandman, P.M. 1987. Risk communication: Facing public outrage. EPA Journal. 13(9):21–22.

Slovic, P. 1986. Informing and educating the public about risk. Risk Analysis. 6(4):403–415.

Slovic, P. 1987. Perception of risk. Science. 236:280–285.

Slovic, P. 1990. The Legitimacy of Public Perceptions of Risk. Journal of Pesticide Reform 10(1):13–15.

FAO TECHNICAL PAPERS

FAO FOOD AND NUTRITION PAPERS

1/1Review of food consumption surveys 1977 - Vol. 1. Europe, North America, Oceania, 1977 (E)
1/2Review of food consumption surveys 1977 - Vol. 2. Africa, Latin America, Near East, Far East, 1979 (E)
2Report of the joint FAO/WHO/UNEP conference on mycotoxins, 1977 (E F S)
3Report of a joint FAO/WHO expert consultation on dietary fats and oils in human nutrition, 1977 (E F S)
4JECFA specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers, 1978 (E)
5JECFA - guide to specifications, 1978 (E F)
5 Rev. 1JECFA - guide to specifications, 1983 (E F)
5 Rev. 2JECFA - guide to specifications, 1991 (E)
6The feeding of workers in developing countries, 1976 (E S)
7JECFA specifications for identity and purity of food colours, enzyme preparations and other food additives, 1978 (E F)
8Women in food production, food handling and nutrition, 1979 (E F S)
9Arsenic and tin in foods: reviews of commonly used methods of analysis, 1979 (E)
10Prevention of mycotoxins, 1979 (E F S)
11The economic value of breast-feeding, 1979 (E F)
12JECFA specifications for identity and purity of food colours, flavouring agents and other food additives, 1979 (E F)
13Perspective on mycotoxins, 1979 (E F S)
14Manuals of food quality control:
14/1Food control laboratory, 1979 (Ar E)
14/1 Rev. 1The food control laboratory, 1986 (E)
14/2Additives, contaminants, techniques, 1980 (E)
14/3Commodities, 1979 (E)
14/4Microbiological analysis, 1979 (E F S)
14/5Food inspection, 1981 (Ar E) (Rev. 1984, E S)
14/6Food for export, 1979 (E S)
14/6 Rev. 1Food for export, 1990 (E S)
14/7Food analysis: general techniques, additives, contaminants and composition, 1986 (C E)
14/8Food analysis: quality, adulteration and tests of identity, 1986 (E)
14/9Introduction to food sampling, 1988 (Ar C E F S)
14/10Training in mycotoxins analysis, 1990 (E S)
14/11Management of food control programmes, 1991 (E)
14/12Quality assurance in the food control microbiological laboratory, 1992 (E F S)
14/13Pesticide residue analysis in the food control laboratory, 1993 (E F)
14/14Quality assurance in the food control chemical laboratory, 1993 (E)
14/15Imported food inspection, 1993 (E F)
14/16Radionuclides in food, 1994 (E)
14/17Unacceptable visible can defects - a pictorial manual, 1998 (E F S)
15Carbohydrates in human nutrition, 1980 (E F S)
16Analysis of food consumption survey data for developing countries, 1980 (E F S)
17JECFA specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents and other food additives, 1980 (E F)
18Bibliography of food consumption surveys, 1981 (E)
18 Rev. 1Bibliography of food consumption surveys, 1984 (E)
18 Rev. 2Bibliography of food consumption surveys, 1987 (E)
18 Rev. 3Bibliography of food consumption surveys, 1990 (E)
19JECFA specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents and other food additives, 1981 (E F)
20Legumes in human nutrition, 1982 (E F S)
21Mycotoxin surveillance - a guideline, 1982 (E)
22Guidelines for agricultural training curricula in Africa, 1982 (E F)
23Management of group feeding programmes, 1982 (E F P S)
23 Rev. 1Food and nutrition in the management of group feeding programmes, 1993 (E F S)
24Evaluation of nutrition interventions, 1982 (E)
25JECFA specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives, 1982 (E F)
26Food composition tables for the Near East, 1983 (E)
27Review of food consumption surveys 1981, 1983 (E)
28JECFA specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, 1983 (E F)
29Post-harvest losses in quality of food grains, 1983 (E F)
30FAO/WHO food additives data system, 1984 (E)
30 Rev. 1FAO/WHO food additives data system, 1985 (E)
31/1JECFA specifications for identity and purity of food colours, 1984 (E F)
31/2JECFA specifications for identity and purity of food additives, 1984 (E F)
32Residues of veterinary drugs in foods, 1985 (E/F/S)
33Nutritional implications of food aid: an annotated bibliography, 1985 (E)
34JECFA specifications for identity and purity of certain food additives, 1986 (E F)
35Review of food consumption surveys 1985, 1986 (E)
36Guidelines for can manufacturers and food canners, 1986 (E)
37JECFA specifications for identity and purity of certain food additives, 1986 (E F)
38JECFA specifications for identity and purity of certain food additives, 1988 (E)
39Quality control in fruit and vegetable processing, 1988 (E F S)
40Directory of food and nutrition institutions in the Near East, 1987 (E)
41Residues of some veterinary drugs in animals and foods, 1988 (E)
41/2Residues of some veterinary drugs in animals and foods. Thirty-fourth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1990 (E)
41/3Residues of some veterinary drugs in animals and foods. Thirty-sixth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)
41/4Residues of some veterinary drugs in animals and foods. Thirty-eighth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)
41/5Residues of some veterinary drugs in animals and foods. Fortieth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1993 (E)
41/6Residues of some veterinary drugs in animals and foods. Forty-second meeting of the joint FAO/WHO Expert Committee on Food Additives, 1994 (E)
41/7Residues of some veterinary drugs in animals and foods. Forty-third meeting of the joint FAO/WHO Expert Committee on Food Additives, 1994 (E)
41/8Residues of some veterinary drugs in animals and foods. Forty-fifth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1996 (E)
41/9Residues of some veterinary drugs in animals and foods. Forty-seventh meeting of the joint FAO/WHO Expert Committee on Food Additives, 1997 (E)
41/10Residues of some veterinary drugs in animals and foods. Forty-eighth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1998 (E)
42Traditional food plants, 1988 (E)
42/1Edible plants of Uganda. The value of wild and cultivated plants as food, 1989 (E)
43Guidelines for agricultural training curricula in Arab countries, 1988 (Ar)
44Review of food consumption surveys 1988, 1988 (E)
45Exposure of infants and children to lead, 1989 (E)
46Street foods, 1990 (E/F/S)
47/1Utilization of tropical foods: cereals, 1989 (E F S)
47/2Utilization of tropical foods: roots and tubers, 1989 (E F S)
47/3Utilization of tropical foods: trees, 1989 (E F S)
47/4Utilization of tropical foods: tropical beans, 1989 (E F S)
47/5Utilization of tropical foods: tropical oil seeds, 1989 (E F S)
47/6Utilization of tropical foods: sugars, spices and stimulants, 1989 (E F S)
47/7Utilization of tropical foods: fruits and leaves, 1990 (E F S)
47/8Utilization of tropical foods: animal products, 1990 (E F S)
48Number not assigned
49JECFA specifications for identity and purity of certain food additives, 1990 (E)
50Traditional foods in the Near East, 1991 (E)
51Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation, 1991 (E F)
52/1Compendium of food additive specifications - Vol. 1, 1993 (E)
52/2Compendium of food additive specifications - Vol. 2. 1993 (E)
52 Add. 1Compendium of food additive specifications - Addendum 1, 1992 (E)
52 Add. 2Compendium of food additive specifications - Addendum 2, 1993 (E)
52 Add. 3Compendium of food additive specifications - Addendum 3, 1995 (E)
52 Add. 4Compendium of food additive specifications - Addendum 4, 1996 (E)
52 Add. 5Compendium of food additive specifications - Addendum 5, 1997 (E)
52 Add. 6Compendium of food additive specifications - Addendum 6, 1998 (E)
53Meat and meat products in human nutrition in developing countries, 1992 (E)
54Number not assigned
55Sampling plans for aflatoxin analysis in peanuts and corn, 1993 (E)
56Body mass index - A measure of chronic energy deficiency in adults, 1994 (E F S)
57Fats and oils in human nutrition, 1995 (Ar E F S)
58The use of hazard analysis critical control point (HACCP) principles in food control, 1995 (E F S)
59Nutrition education for the public, 1995 (E F S)
60Food fortification: technology and quality control, 1996 (E)
61Biotechnology and food safety, 1996 (E)
62Nutrition education for the public - Discussion papers of the FAO Expert Consultation, 1996 (E)
63Street foods, 1997 (E/F/S)
64Worldwide regulations for mycotoxins 1995 - A compendium, 1997 (E)
65Risk management and food safety, 1997 (E)
66Carbohydrates in human nutrition, 1998 (E)
67Les activités nutritionnelles au niveau communautaire - Expériences dans les pays du Sahel, 1998 (F)
68Validation of analytical methods for food control, 1998 (E)
69Animal feeding and food safety, 1998 (E)
70The application of risk communication to food standards and safety matters, 1999 (E)

Availability: February 1999

Ar - Arabic
C - Chinese
E - English
F - French
P - Portuguese
S - Spanish

Multil - Multilingual
* Out of print
** In preparation

The FAO Technical Papers are available through the authorized FAO Sales Agents or directly from Sales and Marketing Group, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy.

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