Food control system assessment tool: dimension D: Science / Knowledge base and continuous improvement

Overview

Dimension D looks at the necessary features for the system to build its scientific soundness and to keep abreast of new scientific developments and innovations, in order to continuously improve. Dimension D consists of five competencies under two sub-dimensions which are Evidence/Risk Base, and Continuous Improvement.

D.1. Evidence/Risk Base explores how competent authorities anchor their decisions on relevant scientific and technical information, reviews the robustness of information collection processes as a foundation for risk analysis, and assesses the use made of this risk analysis framework to quantify food safety risks.

D.2. Continuous Improvement revolves around competent authorities’ capacity to review and improve performance, taking into consideration the most recent scientific and technical knowledge, to ensure the achievement of the relevant outcomes.