Identified Physical Hazards Risk is Significant Control Measures Comments Hazard Bone Yes Hazard controlled; SOP to address Metal, Stone Yes Hazard controlled; SOP to address Jewelry Yes Hazard controlled; SOP to address Plastic Yes Hazard controlled; SOP to address Bandages Yes Hazard controlled; SOP to address Glass Yes Hazard controlled; SOP to address Wood Yes Hazard controlled; SOP to address Pests Yes Hazard controlled; SOP to address Min. Identified Water Oxygen Hazard Pathogen Categorization Min. pH Risk is Significant Control Measures Comments Activity Requirement (aw) Spore-forming Yes; toxins can develop in Bacillus Facultative Temperature bacteria .92 4.3 the temperature danger cereus aerobe*** control “toxin producer” zone Yes; fresh meat and Non- poultry are known to spore-forming .987 4.9 contain jejuni bacteria pathogens Clostridium Spore-forming 93 (A&B) Yes; this bacteria can grow botulinum, bacteria .97(E” on 4.6 anaerobe** in anaerobic conditions all types “toxin producer” fish) Yes; spores can develop in Clostridium Spore-forming .93 5.0 anaerobe** the temperature danger perfringens bacteria zone Vegetative, Yes; fresh meat and Escherichia non- facultative poultry are known to coli .95 4.0 spore-forming anaerobe*** contain (E.coli) bacteria pathogens Listeria Non- Yes; fresh meat and facultative spore-forming .92 4.4 poultry are known to anaerobe*** bacteria contain
Identified Hazard Physical Hazards Risk is Significant Control Measures Comments Bone Yes Hazard controlled; SOP to address Metal, Stone Yes Hazard controlled; SOP to address Jewelry Yes Hazard controlled; SOP to address Plastic Yes Hazard controlled; SOP to address Bandages Yes Hazard controlled; SOP to address Glass Yes Hazard controlled; SOP to address Wood Yes Hazard controlled; SOP to address Pests Yes Hazard controlled; SOP to address Identified Hazard Pathogen Categorization Min. Water Activity (aw) Min. pH Oxygen Requirement Risk is Significant Control Measures Comments Bacillus cereus Spore-forming bacteria “toxin producer” .92 4.3 Facultative aerobe*** Yes; toxins can develop in the temperature danger zone Temperature control jejuni Non- spore-forming bacteria .987 4.9 Yes; fresh meat and poultry are known to contain pathogens Clostridium botulinum, all types Spore-forming bacteria “toxin producer” 93 (A&B) .97(E” on fish) 4.6 anaerobe** Yes; this bacteria can grow in anaerobic conditions Clostridium perfringens Spore-forming bacteria .93 5.0 anaerobe** Yes; spores can develop in the temperature danger zone Escherichia coli (E.coli) Vegetative, non- spore-forming bacteria .95 4.0 facultative anaerobe*** Yes; fresh meat and poultry are known to contain pathogens Listeria Non- spore-forming bacteria .92 4.4 facultative anaerobe*** Yes; fresh meat and poultry are known to contain
haccp-cook-chill-template.docx