Harmonization of Food Standards Based on Risk Analysis presents a quantitative approach to establishing acceptable daily intake (ADI) levels of residues, contaminants and pathogenic microorganisms to protect consumer health and safety and address the issue of food waste that contributes to the growing issue of food insecurity. While an increasing number of food standards exist for maximum levels of presence through risk analysis procedures, differences in regulated acceptance standards still persist. Using comparative case studies from around the world, this book presents the context, regulatory classification requirements and criteria for bringing food products into the scope of approval requirements.