Formato 1
Formato 1
Formato 1
Product Description
Product Name(s)
Ingredients
Allergens
Packaging Used
Intended Use
Intended Consumers
Shelf Life
Hazard identification (column 2) considers known or reasonably foreseeable hazards (i.e., potential hazards) that
may be present in the food because the hazard occurs naturally, the hazard may be unintentionally introduced, or
the hazard may be intentionally introduced for economic gain.
B = Biological hazards including bacteria, viruses, parasites, and environmental pathogens
C = Chemical hazards, including radiological hazards, food allergens, substances such as pesticides and
drug residues, natural toxins, decomposition, and unapproved food or color additives
P = Physical hazards include potentially harmful extraneous matter that may cause choking, injury or
other adverse health effects
(1) (2) (3) (4) (5) (6)
Ingredient/ Identify potential food Do any potential Justify your What preventive control Is the preventive
Processing safety hazards food safety hazards decision for measure(s) can be applied to control applied at
Step introduced, controlled require a preventive column 3 significantly minimize or this step?[DG3]
or enhanced at this step control? prevent the food safety
hazard?
Process (CCPs), Allergen,
Sanitation, Supply-chain
Preventive Control
Yes No Yes No
B
C