Which of the following is NOT typically considered when evaluating likelihood of occurrence?

• A. Data from past foodborne illness outbreaks
• B. University extension documents
• C. Information in the scientific literature
• D. Flavor profile of the product

Answer: (D)

Evaluating likelihood of occurrence relies on evidence about how often a hazard has occurred or could occur under real conditions. Data from past foodborne illness outbreaks provide direct insight into frequency in the field. Information in the scientific literature offers peer‑reviewed findings on contamination rates, contributing factors, and control effectiveness. University extension documents synthesize practical risk information and guidance from research and extension services. The flavor profile of the product, however, relates to taste and consumer appeal and does not inform how likely a hazard is to occur. So flavor profile is not typically used to assess likelihood of occurrence.