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Table 4 Risk identification

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

R > 8 Corrective actions to be implemented immediately
4 ≤ R ≥8 Corrective actions to be implemented urgently
2 ≤ R ≥3 Corrective/improvement actions to program in the short term
R = 1 Improvement actions to program requiring immediate action