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 hazar