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The process for evaluating chemicals in foods and the environment advanced significantly in 1983 when the National Research Council (NRC) published the first edition of its publication Risk Assessment in the Federal Government: Managing the Process.
On Demand: The optimum approach to ensure effective food safety solutions involves an analysis of the risks associated with all possible vectors of contamination. For restaurants and food retailers, these include all food ingredients, equipment and utensils, food preparation and dining environments, coolers and freezers, serving sites, restrooms, and all surrounding areas. It also includes employees and customers.