Abbreviations

A

ADI: Acceptable Daily Intake

AESAN: Spanish Agency for Food Safety and Nutrition

AFFSA/ANSES: French Food Safety Agency

B

BMD: Benchmark Dose

C

CCP: Critical Control Point

CMR: Substance activity (WP2.3.1)

CRL: Central Reference Laboratory

CRM: Certified Reference Material

E

EFSA: European Food Safety Authority

F

FAO: Food and Agriculture Organization of the United Nations

FAPAS: Food Analysis Performance Assessment Scheme

FCD: Food Composition Data

FCDB: Food Consumption Databases

FFQ: Food Frequency Questionnaire

FOSIE: Food Safety in Europe: Risk Assessment of Chemicals in Food

G

GEMS: Global Environment Monitoring System

GLP: Good Laboratory Practice

H

HACCP: Hazard Analysis and Critical Control Point

HBGV: Health Based Guidance Values

HBS: Household Budget Survey

HCS: Household Consumption Survey

I

IDS: Individual Dietary Survey

INFOSAN: International Food Safety Authorities Network

IPCS: International Program on Chemical Safety

IRMM: Institute for Reference Materials and Measurements

IUPAC: International Union for Pure and Applied Chemistry

J

JECFA: Joint FAO/WHO Expert Committee on Food Additives

JMPR: Joint FAO/WHO Meeting on Pesticides Residues

JRC: Joint Research Centre

L

LanguaL: Langua alimentaria (language of foods)

LB: Lower Bound

L_C: Critical value

LOD: Limit Of Detection

LOQ: Limit Of Quantification

M

MB: Middle Bound

MCA: Multi-Criteria Analysis

ML: Maximum Level

N

NOAEL: No Observable Adverse Effect Level

P

POP: Persistent Organic Pollutant

Q

QA/QC: Quality Assurance / Quality Control

R

RAC: Raw Agricultural Commodities

RM: Reference Material

S

SC: Steering Committee

SOPs: Standard Operating Procedures

SPS Agreement: Agreement on the Application of Sanitary and Phytosanitary Measures

T

TDI: Total Dietary Intake

TDS: Total Diet Studies

TE: Trace Element

TMDI: Theoretical Maximum Daily Intake

TQM: Total Quality Management

U

UB: Upper Bound

W

WHO: World Health Organization