1. Identifying, evaluating and estimating risk levels and comparing them to benchmarks and standards to determine an acceptable risk level.2. Food industry. WHO/FAO have identified hazard identification and characterisation, assessment of exposure and characterisation of the risk.
The amount in dollars that represents any probable loss from a possible risk.
1. A bank asset that is affected by credit quality, repricing, interest rate changes etc. 2. Equity capital and assetsof a firm in trouble.
1.An expression of duration, magnitude, intensity and raech of a potential risk in montary terms. 2. The probability that exposure to a substance wikll have an adverse effect on an organism.
1. Law. Doctrine of negligence used in the defense of a personal injury suit. 2. Risk management. A practice of the absorption of minor losses but protecting against large and catastrophic losses. Also known as Assumption of risk.
A priority in risk management by the etsablishment of quantitative or qualitative relationships gthat exist between risks and benefits.
A conservative view to investing when a party avoids risk believing the overall protection is worth the long term wait.
A single specific occurence that affects a plan or decision in a negative manner.
A risk management technique taking steps to remove a hazard, engage in different activities or to end a certain exposure to risk.
Fund and other resource allocation to identified areas that have the highest potential or actual adverse impact.