Use of the ingredient (e.g.an ingredient added following the final kill step may present a different risk from an ingedient added at the beginning of a process)
sperad of ingredient in the company/final products.
Nature of the supplier.
Hisstorical evdence of supplier and rew material.
Geograqhic origins (products from particultar origins may carry a greaterrisk due to environmental conditions, becase of more relaxed legal requriements or a less developed food safetyculture.)