An international scientific committee, abbreviated JECFA, that advises the World Health Organization and the Food and Agriculture Organization on the safety of food additives, contaminants, and veterinary drug residues. Its expert panels review toxicological data and dietary exposure to establish acceptable daily intakes and maximum residue limits, which underpin Codex Alimentarius standards used worldwide. JECFA evaluations cover colours, preservatives, sweeteners, flavourings, and processing aids, as well as natural toxins and environmental contaminants in food. Meeting periodically in Geneva and Rome, the committee’s independent assessments form the scientific basis for food safety regulation in many countries.