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Table 3 Evaluation Risk Matrix

From: Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP)

Probability 4 4 8 12 16
3 3 6 9 12
2 2 4 6 8
1 1 2 3 4
  1 2 3 4
  D-damage