HACCP Hazard Analysis Process Mobile App

Included Fields

Customize to add, remove, or edit any of the fields below.

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  Name:

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  Title:

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  1. Ingredients

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  Does the food contain any sensitive ingredients that are likely to present microbiological hazard...

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  2. Intrinsic factors of food

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  Physical characteristics and composition (e.

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  Which intrinsic factors of the food must be controlled in order to ensure food safety?

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  Does the food permit survival or multiplication of pathogens and/or toxin formation before or dur...

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  Will the food permit survival or multiplication of pathogens and/or toxin formation during subseq...

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  Are there other similar products in the market place?

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  3. Procedures used for preparation/processi

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  Does the preparation procedure or process include a controllable step that destroys pathogens or ...

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  Is the product subject to recontamination between the preparation step (e.

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  4. Microbial content of the food

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  Is the food commercially sterile (i.

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  Is it likely that the food will contain viable sporeforming or nonsporeforming pathogens?

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  What is the normal microbial content of the food stored under proper conditions?

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  Does the microbial population change during the time the food is stored before consumption?

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  Does that change in microbial population alter the safety of the food?

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  5. Facility design

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  Does the layout of the facility provide an adequate separation of raw materials from ready-to-eat...

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  Is positive air pressure maintained in product packaging areas?

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  Is the traffic pattern for people and moving equipment a potential source of contamination?

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  6. Equipment design

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  Will the equipment provide the time/temperature control that is necessary to meet critical limits?

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  Is the equipment properly sized for the volume of food that will be prepared?

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  Can the equipment be controlled so that the variation in performance will be within the tolerance...

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  Is the equipment reliable or is it prone to frequent breakdowns?

• ...and More!