Dar seafood ppp standard

Corlett and Pierson’s hazard classification scheme

Corlett and Pierson developed a two-stage risk assessment tool for food businesses to use in development of HACCP food safety plans [26]. Firstly, the raw materials, ingredients or food, along with the process and the intended consumer, are ranked according to six criteria (Table 1). For every applicable characteristic, the food is assigned a ‘+’. The higher the number of pluses, the greater the degree of risk attending the particular food.

Table 1: Hazard classification of Corlett and Pierson

Hazard	Risk characteristics
A	Special class restricted for at-risk populations, for example, aged, immunocompromised, infants
B	Product contains sensitive ingredients
C	Process has no step which destroys sensitive organisms
D	Product is subject to re-contamination between processing and packaging
E	Potential for abuse by distributor or consumer which could render the product hazardous
F	Product is consumed without further process to kill micro-organisms