Hazard Analysis Worksheet

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SUBJECT Hazard Analysis Worksheet	ISSUE DATE	PRODUCT
PLANT NAME	SUPERSEDES	PAGE
ADDRESS

(1) Ingredient/Processing Step	(2) Identify potential food safety hazards introduced, controlled or enhanced1 at this step.		(3) Are any potential food-safety hazards reasonably likely to occur?	(4) Justify your decision for column 3	(5) What control measure(s) can be applied to prevent, reduce, or eliminate the food safety hazards?	(6) Is this step a critical Control point? (Yes/No)
	Biological Physical Chemical		YES NO YES NO YES NO			YES NO
	Biological Physical Chemical		YES NO YES NO YES NO			YES NO
Instructions and Example Raw Milk Receiving	2Biological	Vegetative Pathogens	Yes	Likely to occur based on historical data	Pasteurization	5No
	3Physical	None	(Leave Blank)	(Leave Blank)	(Leave Blank)
	4Chemical	Animal drug residues	No	Appendix N Testing in PP #5 Protection from Adulteration	(Leave Blank)

Approved By:_____________________________________________________ Date:________________________________________________
(Signature)

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¹ Do not carry the hazard through subsequent steps.

² If a firm identifies a potential hazard in column 2 and yes is noted in column 3, justification is required in column 4 (This justification normally includes the scientific, regulatory, or historical reasons for the decision) and a control measure is required in column 5.

³If a firm does not identify a potential hazard in column 2, then columns 3, 4 and 5 will be blank.

⁴ If a firm identifies a potential hazard in column 2 and No is noted in column 3, justification is required in column 4. This justification normally includes Prerequisite Programs or procedures that manage the hazard to ensure that control at this step is not necessary. Column 5 will be left blank.

⁵Column 6 will be answered yes only if the step in column 1 is a critical control point. The control measure is applied at that step.