Table 2. Risk stages, critical control points and proposed critical limits identified through HACCP assessments for highly pathogenic avian influenza (HPAI) H5N1 transmission via Vietnam’s poultry trade.

Risk Stage	Critical Control Point	Critical Limits
1.Contactwithinpoultryflocks
i) Newly recruited birds introduced into established flocks	Introduction of ‘foreign’ birds to an established flockp	Flock vaccination
ii) Awaiting sale at market	Arrival at marketp	Flock isolation, quarantine newly-purchased birds
iii) Awaiting transport back to household	Arrival/preparation for departurep	Flock isolation, quarantine
iv) Communal poultry vaccination centres	Throughout vaccinationp,h	Flock isolation, quarantine
v) Fighting cock contests	Throughout contestp,h	Isolation of birds, quarantine
2.Poultrytransportation&sale
Transportation of live birds	Transfer from householdp	Flock isolation throughout
Transportation of fighting cocks post-bout	Transfer post-fightp,h	Isolation
3.Poultrypurchase&slaughter
Slaughter of birds	Carcass disposalh, poultry slaughter, collection of bloodh	Use protective equipment, follow protocols, avoid direct contact
4.Poultrypreparation&consumption
Consumption of under-cooked meat and eggs	Cookingh	Cook thoroughly
Contact with raw meat	Poultry preparationh	Use protective equipment, follow hygiene protocols, avoid direct contact

^p denotes the Critical Control Point (CCP) is intended to reduce the opportunity for poultry-to-poultry HPAI transmission, ^h denotes the CCP is intended to reduce the opportunity for poultry-to-human HPAI transmission.