It is a group of experts that evaluates scientifically the potential or known detrimental foodborne effects. The experts assess a systematic process of documentation about possible hazards and describe the risks, both qualitatively and quantitatively.

The task of this group of professionals with experience in different fields will be divided in the four phases of a risk assessment: Identification and description of the hazard, assessment of the exposure and description of the risk. The work groups’ communication, therefore, will be crucial.