Which factors should be taken into consideration when setting the microbiological specification and sampling plan for a finished ingredient?
A) the severity of the potential hazard, the likelihood of process failure and the sampling size most commonly used
B) finished products do not require microbiological specifications since processing will eliminate all commonly found micro-organisms.
C) finished products do not require microbiological specifications because it is more important to focus on raw material microbiological specifications
D) the severity of the potential hazard, the effect of processing on the microbiological status of the food, and the intended use of the food should all be included.