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Once the team has identified hazards, members will decide which of those hazards present a risk to consumers and require a preventive control. This decision should consider:
- Severity of the illness or injury
- Likelihood of occurrence
Evaluating severity requires consideration of:
- The magnitude and duration of the illness or injury
- The possible impact of secondary problems
- The susceptibility of intended customers to foodborne illness (e.g., children versus adults)
Evaluating likelihood of occurrence requires consideration of:
- Data from past foodborne illness outbreaks
- Recall data from similar products
- Information in the scientific literature
- Historical information in the establishment
- Regulatory guidance
- Trade association information
- University extension documents
The decision about whether a hazard warrants preventive controls often requires outside expertise or reference from hazard guides that are available for many foods.
