It is accepted that there is risk in everything and the discipline of risk assessment focuses on minimizing risk to an acceptable level. This seems to be in conflict with the concept of zero tolerance, which is not completely codified in regulation; and yet, does seem to exist in actual food industry practice. Does the current interpretation of FSMA rules and regulatory application of new technologies in outbreak investigation drive the expectation of a zero-risk environment? What should risk assessment and food safety management look like in this changing landscape? How can risk be managed to allow suitable options for consumers and food manufacturers? The perception and understanding of risk necessitates a conversation between regulators, consumers, and the food industry.

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