• For representative foods in each food category or commodity group to be evaluated:
- A list of the pathogens and chemical contaminants likely to be found in the food;
- The percentage prevalence of contaminants in the food;
- The levels of contaminants in the food;
- The point in the manufacturing process where the contaminants are likely to be introduced in the food; and
- The typical steps and control measures taken in the manufacturing process to reduce the possibility of contamination of the food with the pathogen or chemical contaminant.