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Transcript
Hazard Analysis
Ingredient/
Process Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision
Physical:
Chemical:
Biological:
1
What control
measures can be
applied to prevent
the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?