It's the frequency (chance, probability) and the gravity of the presence of the danger (contamination) in the final product which determine the risk
Chance/frequention presence in final product when consumed
• Large: Fatal consequences when exposed (severe disease, irreversible injuries appeared immediately or in the long term)
• Moderate: Significant injuries/sickness
• Small: Minor injury and/or sickness, only very little or only when exposed to very high dose during a long period.
• High: Occurs repeatedly
• Moderate: Can occur / Known to occur (indications)
• Low: Almost impossible or unlikely (theoretical)
1 No control measures
2 No control measures, but it's taken in the verification procedure and is checked again repeatedly
3 Point of attention - Risk that's controlled by general measures, resulting procedures like maintenance plan, cleaning plan, import plan, pest control, inspection plan ...
4 Critical Control Point - A point, step or procedure that's been defined during the risk analysis as being high essential. From the point of view of the food safety, it's possible to eliminate or reduce the risk to an acceptable level.