Poultry slaughter Model (a) Hazard analysis. (1) Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and afier entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls (2)A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identifie Generic establishment X, which we are using for our example, is capturing these regulatory requirements on a 6-column Hazard Analysis Form(See Figure 3). A good way to use a form like this is to create the first column by using the Process Flow Diagram and the second by answering the question. Once the haCCP team has considered all the steps in the flow diagran and determined if a food safety hazard could be introduced, it needs to consider whether the hazard is"reasonably likely to occur", using the meaning of this phrase included in 417 2(a). On the 6-column form used by generic establishment X, the third and fourth columns address this issue. If the establishment's HACCP team has decided that the hazard is not reasonably likely to occur, they enter"No" in column three, explain the basis for their determination in column four and do not need to further consider activity to address this hazard If, however, the team has determined there is a food safety hazard reasonably likely to occur" introduced at a certain point in the process, column five is used to describe a measure which could be applied to"prevent, eliminate, or reduce to acceptable levels"the food safety hazard identified in column three Column six is used when a critical control point(CCP)is identified based upon the decision made in the hazard analysis. Each CCP has a number-the order corresponds to steps in the process. For example, I is the first CCP in the process flow, 2 the next,etc. The letter indicates whether the hazard is biological -B; chemical-C; or physical Look at the entries for"Receiving- Nonmeat Ingredients/Packaging Materials"on the first page of the six column form; the HACCP team has determined that chemical and physical hazard may be associated with the nonmeat ingredients or packaging materials when they are received but it put a"No in the third column. Column four explains the basis for the teams determination You will notice that on our generic hazard analysis for poultry slaughter, there are four instancesPoultry Slaughter Model (a) Hazard analysis. (1) Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls. (2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified. Generic establishment X, which we are using for our example, is capturing these regulatory requirements on a 6-column Hazard Analysis Form (See Figure 3). A good way to use a form like this is to create the first column by using the Process Flow Diagram and the second by answering the question. Once the HACCP team has considered all the steps in the flow diagram and determined if a food safety hazard could be introduced, it needs to consider whether the hazard is "reasonably likely to occur", using the meaning of this phrase included in 417.2(a). On the 6-column form used by generic establishment X, the third and fourth columns address this issue. If the establishment's HACCP team has decided that the hazard is not reasonably likely to occur, they enter "No" in column three, explain the basis for their determination in column four, and do not need to further consider activity to address this hazard. If, however, the team has determined there is a "food safety hazard reasonably likely to occur" introduced at a certain point in the process, column five is used to describe a measure which could be applied to "prevent, eliminate, or reduce to acceptable levels" the food safety hazard identified in column three. Column six is used when a critical control point (CCP) is identified based upon the decision made in the hazard analysis. Each CCP has a number – the order corresponds to steps in the process. For example, 1 is the first CCP in the process flow, 2 the next, etc. The letter indicates whether the hazard is biological – B; chemical – C; or physical – P. Look at the entries for “Receiving – Nonmeat Ingredients/Packaging Materials” on the first page of the six column form; the HACCP team has determined that chemical and physical hazards may be associated with the nonmeat ingredients or packaging materials when they are received, but it put a “No” in the third column. Column four explains the basis for the team’s determination. You will notice that on our generic hazard analysis for poultry slaughter, there are four instances 8