Determination of substances of concern, their adverse effects, target populations, and conditions of exposure, taking into account toxicity data and knowledge of effects on human health, other organisms and their environment. WHO, 1988
The identification of biological, chemical and physical agents capable of causing adverse health effects and that may be present in a particular food or group of foods (MRA). [1
The process of identifying potential causes of injury or illness. Different methods may be used to identify hazards including observation; consultation with workers, clients or other users; trial of models or prototypes; review of technical standards and other information sources; monitoring and measurement.