Selection of microbiological criteria for purposes of food safety requires a systematic analysis of the microbiological hazards associated with a specific food system. Microbiological criteria have been the subject of numerous debates over the years, primarily because of the inherent difficulty in applying microbiological limits to foods. A food and its raw materials and ingredients may be classified into hazard categories by means of a two-step procedure. The first step is risk assessment, and the second step is assignment of hazard categories. After a food has been placed in a hazard category, it is useful to take a closer look at all ingredients intended for use in a product as well as the proportion of each ingredient in a mixture and its handling. The Hazard Analysis and Critical Control Point concept fosters use of controls and criteria early in the food preparation sequence. That is, safety may be achieved by careful attention to ingredients and processing steps.