HACCPPlan–HeatTreated,ShelfStable.docVIP

Directions for Use of the Hazard Analysis Form Make sure that every step shown on the Process Flow Diagram is entered in the Hazard Analysis Form. Make sure that each step has the same name and number in both the Process Flow Diagram and the Hazard Analysis Form. Check the three categories of hazard (Biological, Chemical, Physical) shown for each step. If you think a listed hazard is not reasonably likely to occur, leave it in column 2 (Food Safety Hazard) and enter “No” in column 3 (Reasonably likely to occur?). Then provide a reason in column 4. If you think there are no relevant hazards for a particular category, delete the listed hazard and write “none” in column 2, write “No” in column 3, provide a reason in column 4, and cross out any information in columns 5 – 6. If you think that a relevant hazard should be added at a step, describe the hazard in column 2 (Food Safety Hazard). Then determine whether the hazard is reasonably likely to occur and put the answer in column 3. Then provide, in column 4, a reason for deciding whether or not the hazard is reasonably likely to occur. For example, following an SSOP, SOP, or approved formulation may make a hazard unlikely to occur, or a supplier may provide a letter of guarantee stating that the hazard should not be present. On the other hand, a history of outbreaks or contamination related to a hazard would mean that the hazard IS reasonably likely to occur. Columns 5 and 6 can be left blank if a hazard is NOT reasonably likely to occur. IF the hazard IS reasonably likely to occur: fill in columns 5 and 6. In column 5, list measures that could be applied to prevent, eliminate, or reduce the hazard to an acceptable level. NOTE: at least one of these measures must be either a Critical Control Point (CCP) at the present step or a CCP at a later step. Finally, if the hazard is controlled by a CCP at the present step, enter the CCP number in the 6th column. The accepted numbering system is to number the