Hi Everyone,
I am totally overthinking the dairy HACCP plan that I'm working on so I'm reaching out for advice.
With regards to the risk assessment:
1. Do you consider pathogenic contamination/growth as "fatal" or "serious illness" on the severity scale?
2. Do you consider the PRPs, SOPs, SSOPs, etc. that are in place when determining the likelihood of the hazard occurring or should the likelihood of the hazard occurring be assessed in the absence of those controls?
Thank you in advance for your help!
Jen