1. On-line course Training program on Food Chemical Risk Assessment for developing country food safety regulators and the food Industry Welcome and how to study 1

2. 2013 APEC Secretariat, Michigan State University and The World Bank Group. Introduction This module is part of a training program on Food Chemical Risk Assessment for developing country food safety regulators and the food Industry. This program was developed through a partnership facilitated by the Partnership Training Institute Network (PTIN) of the Food Safety Cooperation Forum (FSCF) of the Asia Pacific Economic Cooperation (APEC) Forum. The educational content was designed by a team of food chemical risk assessment experts established by the World Bank Global Food Safety Partnership. Funding for this effort was provided by The World Bank Group. To learn more about the APEC FSCF Partnership Training Institute Network, please visit http://fscf-ptin.apec.org/.http://fscf-ptin.apec.org/ 2

3. Audience The training program is primarily intended to be used by developing country food regulatory agencies reviewing food chemical risk assessments, and by people preparing food chemical risk assessments for food regulatory agencies. It is also intended to be of assistance to a broader audience seeking information about processes of food chemical risk assessment globally, including food industry scientists. 3

4. Introduction to Chapters In addition to this “Welcome and how to study” presentation the present module consists of seven chapters as follows: 1.Introduction - what is the problem? 2.Food Chemicals Toxicity 3.Regulatory framework 4.Exposure Assessment - How much of it? 5.Formalizing the process 6.Specific aspects – Novel Foods, Food Contact materials etc. 7.Wrapping up 4

5. Contributors The main authors of the modules include: Dr Paul Brent, Principal Scientific Consultant, Solving Global Food and Chemical Safety Problems – Project Leader Dr Manfred Luetzow, International Food Safety Consultant, Project Consultant Dr Leon Brimer, University of Copenhagen – Project Consultant to World Bank Global Food Safety Partnership The Expert Working Group comprised of : J. Chen (China), M. Crowe (USA), C. DeWaal (USA), M. Feeley (Canada), Z. Gillespie (Canada), S. Godefroy (Canada), D. Goldman (USA), P. Hepburn (UK), M. Jack (USA), D. Keefe (USA), D. Liem (EFSA), C. Narrod (USA), J. Reeves (NZ), A. Tritscher (WHO), L. Zhaoping (China) 5

6. So - welcome Dear course participant It is a pleasure to welcome you to this on-line training program on Food Chemical Risk Assessment The course has been developed as a “stand-alone” web-based course, i.e. the intention is that you finish the course by going through each of the 7 chapters yourself With “going through” we mean, that you read the seven Power Point presentations (PPs), each representing a chapter – but not only that! With “going through” we also mean that you work with the presented material in the ways discussed below So welcome to both hard work and inspiring studies that for sure well pay off! 6

7. How to study B – Plan Plan when to work with the given chapter – and try to ensure that you have time available, that will allow you to read slowly a considerable part of the chapter With reading slowly is meant,that must give yourself time to think about the statements, and maybe test them against your own already acquired knowledge and experience (having a pencil and a piece of paper at your side) A – Note that The PP chapters are different with regard to both length (number of slides) and complexity and to whether additional material (to the basic slide chapter) is available C – Use additional material Additional materials are available for some of the PP chapters. These may be in the form of (a) cases (additional PPs presenting a “real situation/event”), (b) text notes presenting a broader theoretical background or (c) text based exercises – where you are asked to be active in one or another way, however, you are not calculating or doing other activities, where you at the end is given a “true result”. THINK AND CHECK YOURSELF 7

8. How to study A – It is no shame to go back, asking yourself : Did I really understand this? How do I know that I did, and still do, understand this? Think about how you can check the understanding - and then check it ! It is often a good idea to find a situation/problem, that you or one of your colleagues earlier have been presented to/worked with, and for which the knowledge or the tools that the chapter or subchapter in question has offered you, are relevant or even key tools! REMEMBER! 8

9. How to study This is what you are in the process of doing! Your start level (not knowing it/understanding it) Knowing it/understanding it (but maybe partly in a wrong way) Remembering it Realizing that something is misunderstood Correcting your knowledge/understanding Using and updating your new knowledge/tools 9 Remembering it

10. How to study Welcome - and have a good time - 10