The file link is here file:///C:/Users/clement/Documents/How%20Food%20Companies%20Can%20Modify%20Their%20Existing%20HACCP%20Plans%20into%20an%20All-Encompassing%20Food%20Safety%20Plan%20-%20Food%20Safety%20Magazine.html
The idea is to calculate a
risk level for physical hazards so that a control measure ( PRP, oPRP or CCP) can be assigned. The matrix has values running from 1-48 and my task is to figure out how these values were derived.
The reference is saying that Risk level = Severity Rating × Size Rating × Likelihood/Probability
Has anyone seen this article and can show how a value of 1-48 is calculated?
Thanks in advance.