Evaluate hazards and identify CCPs. At a minimum, a HACCP Plan should identify and prioritize the hazards and their critical limits, and establish actions to eliminate, prevent or reduce the hazards. Using a Decision Matrix can be helpful tool in thinking through the various potential hazards within a food processing facility. The Decision Matrix (see example Illustration B) begins by reviewing each step in the workflow process and the likelihood of hazards that could occur. Once a hazard is identified, then it must be evaluated whether or not it is a CCP. If a control measure is already in place to address the hazard, then the hazard is not a CCP. If a control is NOT in place to secure food safety, then it is a CCP and a control measure should be considered to reduce the hazard. Illustration B: (4) FDA example of a CCP Decision Tree 1) Does this step involve a hazard of sufficient likelihood of occurence and severity to warrant its control? 2) Does a control measure for the hazard exist at this step? 3) Is control at this step necessary to prevent, eliminate, or reduce the risk of the hazard to consumers? Create a Hazard Analysis Worksheet. In working through the Decision Matrix, one will discover that not all hazards are CCPs. This may occur because another step or action in the process negates the hazard, or there’s already a control measure in place. In any case, the best way to evaluate the severity of each hazard is by working through a Hazard Analysis Worksheet. 6
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