asphyxia by | choked on | suffocation by | food [including bone or seed] | aspiration and inhalation of food [any] (into respiratory tract) NOS compression of trachea | interruption of respiration | obstruction of respiration | by food in oesophagus | obstruction of pharynx by food (bolus)

asphyxia by | choked on | suffocation by | any object, except food or vomitus, entering by nose or mouth | aspiration and inhalation of foreign body, except food or vomitus (into respiratory tract), NOS compression of trachea | interruption of respiration | obstruction of respiration | by foreign body in oesophagus | foreign object in nose obstruction of pharynx by foreign body

Eating feeding / drinking observable

Hospital stretcher, powered

Airway pressure monitor, powered

It has discussed using TTC for areas within EFSA’s remit including: food contact materials; impurities and breakdown/reaction products in food and feed additives; plant metabolites and degradates of pesticides; metabolites of feed additives formed in target species that are not covered by tests in laboratory species; technological feed additives; flavouring substances in feed; and trace contaminants in food (including bottled water) and feed, both natural and man-made.

For more information Health Canada – Microwave Ovens and Food Safety American Cancer Society – Microwaving Plastic US Food and Drug Administration – Use Your Microwave Safely Plastic containers sold with food in them Health Canada – Health Products and Food Program, Food Directorate Plastic containers designed for (but sold without) food in them Call the Consumer Product Safety Bureau at (613) 954-0104.

For more information Health Canada – Microwave Ovens and Food Safety American Cancer Society – Microwaving Plastic US Food and Drug Administration – Use Your Microwave Safely Plastic containers sold with food in them Health Canada – Health Products and Food Program, Food Directorate Plastic containers designed for (but sold without) food in them Call the Consumer Product Safety Bureau at (613) 954-0104.

The four stages of the Risk Assessment Process: i Hazard identification - the identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food and feed or group of foods andfeeds. ii Hazard characterisation - the qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents that may be present in food and feed. iii Exposure assessment - the quantitative estimation of the likely exposure of humans and animals to the food and feed derived from the biological, chemical and physi ...[+++]cal agents that may be present in food and feed. iv Risk characterisation - the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterisation and exposure assessment.