Table IV.

Potential contributions of Indigenous knowledge to the specific steps of the conventional risk management process

Knowledge needs in the risk management process	Knowledge contribution from Indigenous knowledge
Risk characterization
Confirm identification of hazard	Using own methods of assessing food safety identify deformities, disease, etc. [Note: this will be limited as long-range contaminants cannot be identified following typical assessment (smell, taste, visual) processes.]
Framing of hazard	Provide context to the issue.
Risk evaluation (Benefit-risk assessment)
Dietary exposure	Identify patterns of consumption.
Dose-response assessment	Species consumed.
	Mode of preparation.
Exposure assessment	Rules of which animals are taken.
Benefit assessment	Cultural context.
Risk communication
Risk perception	Cultural context and local relevancy.
	Insight on effective modes of communication.
Risk options
	Inform on effective modes of action.
Monitoring and evaluation
	Inform on effectiveness of strategies.
	Evaluate management process using own criteria of relevancy and success.