Table 4.
Identification of food hazards and risk ranking score evaluation criteria
| Index |
Index value
(score = 5) |
Index value
(score = 4) |
Index value
(score = 3) |
Index value
(score = 2) |
|---|---|---|---|---|
| Toxicity | High | Relatively high | Medium | Low |
| Degree of difficulty in risk control | Difficult | Poor | Potentially poor | Capable |
| Severity | Serious | Relatively serious | Medium | Noteworthy |
| Social reputation | Serious | Relatively serious | Medium | Noteworthy |
| Maximum amount of detection residue (μg/kg) | >5000 | 1000-5000 | 500-1000 | 0-500 |
| Detection rate*% | >10 | 8-10 | 6–8 | 4–6 |