Dar seafood ppp standard

Risk ranking scheme of Huss et al.

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