Hazard A
A special pass that applies to non-sterile products designated and intended for consumption by at risk populations, e.g., infants, the aged, the infirm, or immunocompromised individuals.
Hazard B
The product contains “sensitive ingredients” in terms of microbiological hazards.
Hazard C
The process does not contain a controlled processing step that effectively destroys harmful microorganisms.
Hazard D
The product is subject to recommendation after processing before packaging.
Hazard E
There is substantial potential for abusive handling in distribution or in consumer handling that could render the product harmful when consumed.
Hazard F
There is no terminal heat process after packaging or when cooked in the home. Applies to food product as used by consumer.
Microbiological Risk Characteristics
