Rawmaterial hazard analysis idenifying potential inherent chemical and microbiological hazards

Good Afternoon Food Safety Pundits 

Trust you are all well.

I am looking for an example of a rawmaterial preliminary risk assessment completed.

Is this more for a quality approach or focused on food fraud prevention? I want to understand your reason for doing a raw material risk assessment. Anything could have chemical or microbiological hazards, but it is reasonably likely to occur is the question. 

Some of the parameters we look at for a food fraud risk assessment is the likelihood of substitution, mislabeling, dilution, fraud, or being stolen/illegally harvested. From a chemical/microbiological hazard standpoint, in the seafood industry I am lucky enough to have a complete hazards guide from the FDA; perhaps there is a similar guide for your processes. https://www.fda.gov/.../80637/download

This FDA guidance on Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry may also be useful: https://www.fda.gov/.../99581/download. Here is the USDA version as well which may be useful: https://www.fsis.usd...de_10042005.pdf