HACCP
Restaurant Hazard Analysis
Figure 1
| Product Description: |
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| Method of Storage: |
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| Intended Use: |
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Ingredient/ |
Identify potential hazards introduced,
controlled or enhanced at this step (1) |
Are any potential food safety hazards
significant? (Yes/No) |
Justify your decisions for column (3) |
What preventative measures can be applied
to prevent the significan hazards? |
Is this step a critical control point? (Yes/No) |
| Biological |
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| Chemical |
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| Physical |
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| Biological |
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| Chemical |
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| Physical |
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| Biological |
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| Chemical |
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| Physical |
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| Biological |
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| Chemical |
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| Physical |
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