Hi all,
need help with "Ingredient inherent" risk assessment of food ingredients (food additives e.g. accidents, vitamins, etc.), is there a ready to refer list on how to classify them or rate them, and i'm here talking about all ingredients listed in FCC if i have to rate them as Low risk, medium risk, high risk or on scale of 1-5 (1 being low risk and 5 being high risk).
thanks all.