Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDANCE: Third Edition June 2001 |
This appendix contains a blank model HACCP Plan Form and a blank model Hazard Analysis Worksheet.
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Product Description: Method of Distribution and Storage: Intended Use and Consumer: |
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Critical Control Point (CCP) | Significant Hazard(s) | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
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Product Description: Method of Distribution and Storage: Intended Use and Consumer: |
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Ingredient/Processing Step | Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1) | Are any Potential Food Safety Hazards Significant? (Yes/No) |
Justify your decision for Column 3 | What Preventive Measure(s) can be Applied for the Significant Hazards? | Is this Step a Critical Control Point? (Yes/No) |
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See also:
Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)
Seafood Information and Resources
Hypertext updated by dav/dms/kwg 2002-JUN-17