The risks to be controlled are the possibilities that the hazards (the microorganisms) might enter the co-product stream, that they might grow and that they might cause changes to the co-product or result in disease in a consumer. Control of micro-organisms is typically achieved by applying one or more of the three major tiers of microbiological safety (after Schlundt, 2002), which are:
• Good Hygienic Practices;
• Hazard Analysis and Critical Control Points (HACCP);
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