FORMA:FLOWPROCESSDIAGRAM

Establishment:CheeseburgerInParadise

Date:112415

Address:1234Cheeseburgerln,Cincinnati,OH45034
FoodProduct:MiniCheeseburgersMajortypeofprocessing:ThermalProcessing
Personconductinghazardanalysis:AlexHolman
Indicateallprocess/preparation/storagesteps:denotecriticalcontrolpoints(CCPs).

FORMB:INFORMATIONABOUTFORMULATION/RECIPE
FoodProduct__________________________Majortypeofprocessing_____________
Personconductinghazardanalysis___________________________________________
1.Listall
ingredients

Pathogens,toxinsor
chemicalsthatare
likelytobepresent

2.SeverityaRisksb

Comments

Indicatedegreeofseverity:LI=lifethreateningillness,SI=severeorchronicillness,
MI=mildillness
b
Indicatedegreeofrisk:H=high,M=medium,L=low
a

3.Haveanyleftoversorreworkedproductsbeenusedinpreparationofthisproduct?
List.___________________________________________________________________
4.Arepreservativesused,andifso,whatarethey?______________________________
Whataretheirpurposes?____________________________________________________
5.Listingredientsthatifusedinexcessivequantitiesmightcreateafoodsafetyhazard:
________________________________________________________________________
6.Listingredientsthatifusedinlowquantitiesorleftoutwouldfailtoinhibitmicrobial
growth:________________________________________________________________
7.OverallpHofthefoodproduct______Acidingredients_____________________
8.Overallwateractivity(aw)ofthefoodproduct_________
SUMMARYIstheproductclassifiedaspotentiallyhazardous(i.e.willitpermitrapid
andprogressivegrowthofpathogenicmicroorganismsorpotentiallyresultinillness
followingingestion)?_________

Comments:
FORMC:INFORMATIONABOUTPREPARATION/PROCESSING
FoodProduct________________________Majortypeofprocessing________________
Personconductinghazardanalysis____________________________________________
1.Atwhatstepsoftransporting,receiving,processing,preparing,orstoringcanany
contaminantreachtheproduct(e.g.fromhandsofworkers,equipmentsurfaces,cross
contamination)priortooperationsthatoughttoeliminatethecontaminant.
Step

Contaminant ModeofContamination

Severitya

Risksb

CCP

Indicatedegreeofseverity:LI=lifethreateningillness,SI=severeorchronicillness,
MI=mildillness
b
Indicatedegreeofrisk:H=high,M=medium,L=low
a

2.Willmicroorganismsortoxinslistedabovebedestroyedorsurviveprocessingsteps
(retorting,pasteurizing,cooking,reheating)?
Step

Time/Temperature
Exposure

LikelyOutcome
(destroy/survive)

Risks

CCP

3.Atwhichoperationscouldanymicroorganismortoxincontaminatetheproductafter
thermalprocessing?
Step

Contaminant

ModeofContamination

Severity

Risks

CCP

4.Atwhichoperationscouldanymicroorganismsmultiplyduringprocessing,
preparation,storage,ortransporting?
Step

Time/Temperature
Exposure

Growth
Potential

Risks

CCP

5.Sizeofstoragecontainer(s)__________Depthoffoodinstoragecontainer_______
Statehowthepackage,container,oratmosphereinfluencessurvivaland/orgrowthof
microorganisms.__________________________________________________________
6.Methodofcleaningandsanitizing_______________________________________
Watertemperature__________Typeofsanitizerandconcentration________________
7.Whichprocessing/preparationstepsareintendedtoeliminate,inhibit,reduce,
minimizeordelayhazardsandwillbeidentifiedasCCPs?(Usedecisiontreetohelp
identifyCCPs.)

FORMD:INFORMATIONABOUTPOSTPREPARATIONFOODUSE
FoodProduct________________________Majortypeofprocessing________________
Personconductinghazardanalysis____________________________________________
1.Isthefoodexpectedtobetransportedordistributed:hot___,warm___,
roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?______________________
___________________________________________Severity_____Risk________
2.Isthefoodexpectedtobeheldattheplaceofusewithoutanyfurtherheattreatment:
hot___,roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?_____________________
____________________________________________Severity______Risk________
3.Willtheexpectedreheatingdestroymicroorganismsand/ortoxins?_____Whatkind
ofmicroorganisms/toxinsareexpectedtosurvive________________________________
____________________________________________Severity______Risk________
4.Iffoodisheldafterreheating,willitbehot____,warm____,oratroom
temperature____?Whatkindofmicroorganismsareexpectedtomultiply?__________
____________________________________________Severity______Risk_________
5.Willthefoodbehandledorsubjectedtoothercontamination?Ifso,when?_________
How?_______________________________________Severity______Risk________
6.Whatistheexpectedshelflifeoftheproduct?__________Isitstatedonthelabel?
____
7.Areanymodificationsoftherecipeorprocessing/preparationstepsneededto
compensateforanypotentiallyhazardoussituationsidentifiedabove?Explain.

8.Whatlabelingisrequiredontheproducttoalertusersofhazardsandsafepreparation
andstorageprocedures?