APPENDIX 2 HAZARD ANALYSIS WORKSHEET (based on National Seafood HACCP Alliance, 1997)

(1)
Ingredient/processing step

(2)
Identify potential hazards introduced, controlled or enhanced at this step

(3)
Are any potential food-safety hazards significant? (Yes/No)

(4)
Justify your decision for column 3

(5)
What preventative measure(s) can be applied to prevent the significant hazards?

(3)
Is this step a critical control point?
(Yes/No)

BIOLOGICAL
CHEMICAL
PHYSICAL

BIOLOGICAL
CHEMICAL
PHYSICAL

BIOLOGICAL
CHEMICAL
PHYSICAL

BIOLOGICAL
CHEMICAL
PHYSICAL

BIOLOGICAL
CHEMICAL
PHYSICAL

BIOLOGICAL
CHEMICAL
PHYSICAL