date:May 16, 2012
or processing controls were sufficient to provide a product with anacceptable level of public health risk.
Category three products are those that for which the properties and/or processing factors are likely to allow the survival of pathogens that may have been present in the raw milk and may support the growth of these pathogens.
For the category three products, the risk assessment found thatthe level of risk cannot be reduced sufficiently and such products present a high level of public he