Huss et al. developed a qualitative scheme for categorising risk from consuming different seafoods using six criteria (Table 2) [27]. Specific seafoods are ranked according to the number of the risk characteristics that apply. A food is considered high risk if four or more risk characteristics apply, and low risk if less than four apply.
Table 2: Huss et al. risk ranking scheme
Hazard
Risk characteristics
I
Epidemiological evidence exists to link the product with food-borne disease
II
The manufacturing process lacks a Critical Control Point (CCP) for at least one hazard associated with the product
III
The product has the potential to become recontaminated after processing
IV
There is potential for abusive handling during distribution or in consumer handling
V
There is potential for growth of pathogens in the product
VI
There is no terminal heat process during meal preparation
