1. Purpose (what is intended to be achieved) To extend beyond the establishment and application of MC from GHP-based and HACCP- based (particularly lot acceptance testing) to operationalize a PO with a microbiological criterion MC for a risk-based approach. In terms of a practical approach, the user will identify a PO at a specific point in a food processing system (food chain) and determine if that PO is practical in terms of setting a microbiological criterion (MC) with its accompanying sampling plan. 1

2. Purpose (what is intended to be achieved) 2

3. 3 New ALOP Goal Time Pathogen Level Enter slaughter Point of consumption FSO ALOP PO MC

4. Risk Assessment To enable a risk-based approach for the articulation of a PO, a risk assessment is necessary to provide the link between the PO and the level of risk to the consumer at the end of the food chain. E.g., The WHO/FAO published an assessment of risk of Salmonella in eggs and broiler chickens The nature of the link between formal risk assessment processes and the ALOP concept is still being conceptualized. 4