Introduction to special section on sensitivity analysis and summary of NCSU/USDA workshop on sensitivity analysis.
This guest editorial is a summary of the NCSU/USDA Workshop on Sensitivity Analysis held June 11-12, 2001 at North Carolina State University and sponsored by the U.S. Department of Agriculture's Office of Risk Assessment and Cost Benefit Analysis. The objective of the workshop was to learn across disciplines in identifying, evaluating, and recommending sensitivity analysis methods and practices for application to food-safety process risk models. The workshop included presentations regarding the Hazard Assessment and Critical Control Points (HACCP) framework used in food-safety risk assessment, a survey of sensitivity analysis methods, invited white papers on sensitivity analysis, and invited case studies regarding risk assessment of microbial pathogens in food. Based on the sharing of interdisciplinary information represented by the presentations, the workshop participants, divided into breakout sessions, responded to three trigger questions: What are the key criteria for sensitivity analysis methods applied to food-safety risk assessment? What sensitivity analysis methods are most promising for application to food safety and risk assessment? and What are the key needs for implementation and demonstration of such methods? The workshop produced agreement regarding key criteria for sensitivity analysis methods and the need to use two or more methods to try to obtain robust insights. Recommendations were made regarding a guideline document to assist practitioners in selecting, applying, interpreting, and reporting the results of sensitivity analysis.
Frey
H Christopher
HC
Department of Civil Engineering, North Carolina State University, Raleigh 27695-7908, USA. frey@eos.ncsu.edu
D005506:Food Contamination / Q000706:statistics & numerical data; D018570:Risk Assessment; D012449:Safety; D012680:Sensitivity and Specificity; D014481:United States; D016885:United States Department of Agriculture