When talking about the safety of chemical ingredients in food and packaged goods, the topic of hazard and risk is something that often – and should – come up.
Hazard is the potential to cause harm.
Risk, on the other hand, has to do with the likelihood or probability of a harmful outcome actually occurring.
And this depends on exposure – how much of something you’re exposed to, how you’re exposed, how often you’re exposed, how long exposure lasts, even what form the substance is in when you’re exposed.
For a visual representation, check out this new resource from the European Food Information Council (EUFIC) explaining the difference between hazard and risk.