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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

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