The term parameter is used in a number of ways. In the context of RAKIP project, examples of parameter are: the prevalence and concentration of foodborne pathogens on food products along the food production chain, microbial growth or inactivation rates, temperature and time profiles, cross-contamination rates, transfer rates, product characteristics (i.e. pH, water activity, concertation of organic acids) These parameters can be fixed values or variability distributions.