Hazard Analysis Hazard identification (column 2) considers known or reasonably foreseeable hazards (i.e., potential hazards) that may be present in the food because the hazard occurs naturally, the hazard may be unintentionally introduced, or the hazard may be intentionally introduced for economic gain. B = Biological hazards including bacteria, viruses, parasites, and environmental pathogens C = Chemical hazards, including radiological hazards, food allergens, substances such as pesticides and drug residues, natural toxins, decomposition, and unapproved food or color additives P = Physical hazards include potentially harmful extraneous matter that may cause choking, injury or other adverse health effects (1) (2) (3) (4) (5) (6) Ingredient/ Identify potential food Do any Justify your decision for column 3 What preventive control Is the Processing Step safety hazards potential measure(s) can be applied preventive introduced, controlled food safety to significantly minimize control or enhanced at this hazards or prevent the food safety applied at step require a hazard? this step? preventive Process including CCPs, control? Allergen, Sanitation, Yes No Yes No Supply-chain, other preventive control B C P B C P B C P B C P P B C P B C P B C P B C P B C P B C P
Hazard Analysis Hazard identification (column 2) considers known or reasonably foreseeable hazards (i.e., potential hazards) that may be present in the food because the hazard occurs naturally, the hazard may be unintentionally introduced, or the hazard may be intentionally introduced for economic gain. B = Biological hazards including bacteria, viruses, parasites, and environmental pathogens C = Chemical hazards, including radiological hazards, food allergens, substances such as pesticides and drug residues, natural toxins, decomposition, and unapproved food or color additives P = Physical hazards include potentially harmful extraneous matter that may cause choking, injury or other adverse health effects (1) Ingredient/ Processing Step (2) Identify potential food safety hazards introduced, controlled or enhanced at this step (3) Do any potential food safety hazards require a preventive control? (4) Justify your decision for column 3 (5) What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control (6) Is the preventive control applied at this step? Yes No Yes No B C P B C P B C P B C P P B C P B C P B C P B C P B C P B C P
FSPCA-FSPlan-Template-2017-01-07_with-comments.docx