Irradiated Ram Model step in the process and ask the question, "Is there a food safety hazard which is reasonably likel to occur which may be introduced at this step? "In answering the question, your HACCP team needs to consider biological (including microbiological), chemical, and physical hazards Hazard analysis Once your product(s)are accurately described through the flow diagram and product description the HACCP team should begin work on the HAZARD ANALYSIS. The hazard analysis is fundamental to developing a good HACCP plan and one that meets regulatory requirements The regulatory requirements for a hazard analysis are found at 417 2(a) 8417. 2 Hazard Analysis and HacCP plan (a) Hazard analysis.(1) Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards ply likely 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 ofproduct 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 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 at this point in the process If, however, the team has determined there is a "food safety hazard reasonably likely to occur 8Irradiated, Raw Model step in the process and ask the question, "Is there a food safety hazard which is reasonably likely to occur which may be introduced at this step?" In answering the question, your HACCP team needs to consider biological (including microbiological), chemical, and physical hazards. Hazard Analysis Once your product(s) are accurately described through the flow diagram and product description, the HACCP team should begin work on the HAZARD ANALYSIS. The hazard analysis is fundamental to developing a good HACCP plan and one that meets regulatory requirements. The regulatory requirements for a hazard analysis are found at 417.2(a). § 417.2 Hazard Analysis and HACCP Plan. (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 at this point in the process. If, however, the team has determined there is a "food safety hazard reasonably likely to occur" 8