| Hazard factor | Hazard factor variants | Assigned hazard grade |
| Meat type (MT) | Processed meat* (MT1) | 3 |
| Red meat (raw) (MT2) | 2 | |
| White meat (raw) (MT3) | 1 | |
| Cooking temp. (external) (CT) | Very high temp. (>200ºC) (CT1) | 4 |
| High temp. (160-190ºC) (CT2) | 3 | |
| Medium temp. (130-155ºC) (CT3) | 1 | |
| Low temp. (100-125ºC) (CT4) | 0 | |
| Cooking method (CM) | Grilling/barbecue, pan frying, broiling, traditional roasting (CM1) | 3 |
| Roasting in bags (CM2) | 2 | |
| Boiling, stewing or microwaving (CM3) | 0 | |
| Turning over during cooking** (TC) | Often – every minute (TC1) | 1 |
| Rarely (TC2) | 2 | |
| Dark, flavorful crust formation (CF) | Very high – partly burnt surface (CF1) | 4 |
| High – brown and crispy crust (CF2) | 3 | |
| Low – light brown and soft crust (CF3) | 1 | |
| Very low – pale and soft crust (CF4) | 0 | |
| Meat doneness (MD) | Well done (MD1) | 3 |
| Medium done (MD2) | 2 | |
| Rare done (MD3) | 1 | |
| Seasonings and marinating (SM) | Natural spices or acid oily marinates (SM1) | 0 |
| Only salt or none (SM2) | 1 | |
| Gravy consumption (meat juice) (GC) | Yes (GC1) | 2 |
| No (GC2) | 0 | |
| Serving size (SS) | Large - 150-200 g (SS1) | 2 |
| Small - 50-100 g (SS2) | 1 | |
| Vegetables and fruits intake with meat (VF) | Yes (VF1) | 0 |
| No (VF2) | 1 |