Part,  Chapter, Paragraph

 1   II,     5.  9.  4|         to assess the potential hazard of PM. The present study
 2   II,     5. 10.  6|        that actually present an hazard to susceptible consumers
 3  III,    10.  4.  2|    Manufacturing Practice~HACCP~Hazard Analysis Critical Control
 4  III,    10.  4.  2| Practices (GHP, GMP) and of the Hazard Analysis Critical Control
 5  III,    10.  4.  2|        nitrate exposure. No new hazard data were found that would
 6  III,    10.  4.  2|         producing animals~ ~The hazard of interest is identified,
 7  III,    10.  4.  2|        following steps:~ ~· The hazard identification describes
 8  III,    10.  4.  2|         of the substance;~· the hazard characterization describes
 9  III,    10.  4.  2|   characterization combines the hazard characterization and the
10  III,    10.  4.  2|    likelihood and severity of a hazard against the likelihood and
11  III,    10.  4.  2|         from a newly identified hazard to which a significant exposure
12  III,    10.  4.  2|       susceptibility to a known hazard~An assessment of an emerging
13  III,    10.  4.  5|   priorities should be based on hazard detection, estimation of
14   IV,    11.  1.  6|        risk aversion with moral hazard (Eisenhardt, 1989; Sappington,
15   IV,    11.  6.  5|         The econonimcs of moral hazard: comment." The American
16  Key,   Ap5.  0.  0|   harassment~harm~HAV~hay-fever~hazard~hazards~headache~health promotion~