Risk Assessment Terminology
Vol. 3 No. 1 (2014)
https://doi.org/10.4081/ijfs.2014.2269

The term risk: etymology, legal definition and various traits

Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Received: 4 February 2014
Accepted: 5 February 2014
Published: 27 February 2014
2348
Views
1112
Downloads
284
HTML
Risk, Legal definition, Food safety

Authors

Gaetano Liuzzo
Azienda Unità Sanitaria Locale di Modena, Distretto di Carpi (MO), Italy.
Stefano Bentley
Dipartimento di Salute Animale, Università di Parma, Italy.
Federica Giacometti
Dipartimento di Scienze Mediche Veterinarie, Alma Mater Studiorum - Università di Bologna, Ozzano dell’Emilia (BO), Italy.
Elena Bonfante
Dipartimento di Scienze Mediche Veterinarie, Alma Mater Studiorum - Università di Bologna, Ozzano dell’Emilia (BO), Italy.
Andrea Serraino
andrea.serraino@unibo.it
Dipartimento di Scienze Mediche Veterinarie, Alma Mater Studiorum - Università di Bologna, Ozzano dell’Emilia (BO), Italy.
The etymology of the term risk and its legal qualification and definitions are reported in this article; decription of the various traits of the term risk used in food safety management (acceptable risk, current risk, emerging risk, crude risk, unrestricted risk, perceived risk, real risk, residual risk, reduced risk, baseline risk, serious risk, major technological risk, etc.) are presented and discussed.

Downloads

Download data is not yet available.

How to Cite



1.
The term risk: etymology, legal definition and various traits. Ital J Food Safety [Internet]. 2014 Feb. 27 [cited 2026 Mar. 12];3(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2269

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.