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This is Version 2 of "Risk Ranger", software developed at the Austra understanding of the process of microbial food safety risk assessme
The software has been peer-reviewed and has been published in (Ross, T. and Sumner, J.L. (2002). A simple, spreadsheet-based, f Journal of Food Microbiology , 77:39-53) which fully describes the lo
This version has been modified from the original described in the ab to Moderate, Mild and Minor hazard severity classifications (Q risk rank scaling (0 - 100) and its original interpretation but better r non-life threatening hazards. Question 3 has also been slightly mo frequency. The software is useful for teaching the principles of risk assessm factors contributing to food safety risk. It has also been used in combinations. As with any such software the outputs are only as reliable as the da of the intended uses and limitations of the program. Please note th and changes may have been made, either deliberately or inadverte copy of the spreadsheet you are currently using, a new copy may be
software developed at the Australian Food Safety Centre of Excellence, to assist crobial food safety risk assessment.
wed and has been published in the International Journal of Food Microbiology . A simple, spreadsheet-based, food safety risk assessment tool. International 39-53) which fully describes the logic behind the system as well as its limitations.
m the original described in the above publication by reducing the weight given hazard severity classifications (Question 1) by a factor of 10. This preserves the riginal interpretation but better reflects the severity of fatal disease compared to stion 3 has also been slightly modified to enable better discrimination of serving
g the principles of risk assessment in relation to food safety, and highlighting y risk. It has also been used in ranking the risk of various product/pathogen
puts are only as reliable as the data entered, and users are urged to remain aware s of the program. Please note that the Risk Ranger spreadsheet is not protected e, either deliberately or inadvertently. If you are uncertain of the integrity of the rrently using, a new copy may be downloaded from
f Excellence, to assist
ng the weight given 0. This preserves the disease compared to crimination of serving
The Risk Ranking value is a simplified measure of relative ris Because of the magnitude of differences in risk under situation interest a logarithmic scale is used and, for convenience, a sca was chosen. We set the upper limit of the scale (100) as the worst imaginabl every member of the population eats a meal that contains a leth every day.
To set the lower end of the scale we arbitrarily chose a probabi illness of less than or equal to one case per 10 billion people (g global population) per 100 years as a negligible risk. The risk x10-18 times that of the scenario to which the upper end of the
Thus, the chosen range extends over 17.56 orders of magnitud increment of six Risk Ranking units, corresponds approxima difference in the absolute risk estimate.
easure of relative risk. n risk under situations and scenarios of r convenience, a scale between 0 and 100
the worst imaginable scenario, i.e. where al that contains a lethal dose of the hazard
arily chose a probability of mild food-borne r 10 billion people (greater than current gible risk. The risk in this situation is 2.75 the upper end of the scale corresponds.
If "OTHER" enter
"number
10
8
19,500,000
6,500,000 Hazard Severity How susceptble is Frequency of contamination Effect of Process Effect of Meal Preparation Potential for Recontamination Effect of P/Process Control 0.001 1 0.1 1.00E-03 1.00E-03 0.01 1 0.1 0.142465753 2.50E-01 1.95E+07 1
0.00
Increase req. for a toxic dose Consumption frequency of consumers of Population Consuming the Product Size of Total Population 11(fraction of population considered)
0.0001%
Effect of Processing
11
1.00E-03
9.00%
P morbid dose (general response) Total exposures to food per day P morbidity (normal) P exposure/day
253.5
1.E+02
1.00E-03
RISK ESTIMATES
probability of illness per day per consumer of interest (Pinf x Pexp )
1.42E-07
2.54E+02
2.54E+02
40
3.56E-11
0.000001
######
######
1. Hazard Severity SEVERE hazard - causes death to most victims 1 MODERATE hazard - requires medical intervention in most cases 0.01 MILD hazard - sometimes requires medical attention 0.001 MINOR hazard - patient rarely seeks medical attention 0.0001
3 0.001 1 5 30 200 1
3. Frequency of Contamination
Rare (1 in a 1000) Infrequent (1 per cent) Sometimes (10 per cent) Common (50 per cent) All (100 per cent) OTHER 3 0.001 0.01 0.1 0.5 1 0.0000500% 1.00E-01 0
The process USUALLY (99% of cases) ELIMINATES hazards The process SLIGHTLY (50% of cases) REDUCES hazards The process has NO EFFECT on the hazards The process INCREASES (10 x) the hazards The process GREATLY INCREASES (1000 x ) the hazards OTHER 7
WELL CONTROLLED - reliable, effective, systems in place (no increase in pathogens) 1 CONTROLLED - mostly reliable systems in place (3-fold increase) 3 NOT CONTROLLED - no systems, untrained staff (10 -fold increase) 10 GROSS ABUSE OCCURS - (e.g.1000-fold increase) 1000 NOT RELEVANT - level of risk agent does not change 1 5 1 WORST CASE 0
8. Frequency of Consumption
daily weekly monthly a few times per year OTHER 2 365 52 12 3 36.5 52 600000
6500000