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6 Question: Should the control measures be risk-based? What are suitable measures for assessing the effects of control and risk mitigation management to lower the risk of exposure? For example by legislation (banningfimiting the use of chemicals) or information (via food consumption recommendations and risk communication). Both ways, however, best if legislation is strict enough to make all food safe. Sometimes you have to combine maximum limits with recommendations advice to vulnerable groups (example raisins for small children in DK; Ochratoxin A risk). A dialogue with industry to lower levels of pesticides or other contaminants in food may be another option. It is easier to choose risk management options that are easy to perform and gives large health effects, rather than the ones that require a big effort with less benefit for health Question: What are the positive and negative consequences of ED restriction in food for different stakeholders (food industry, retail, authorities and consumers)? For example a positive for the food and retail industry could be supporting a company profile as sustainable and responsible. A negative consequence might be that there is a lack of alternatives foreg pest control