Q1. Do preventive measure(s) exist for the identified hazard?

Yes No

Q2. Does this step eliminate or reduce the likely occurrence of a hazard to an acceptable level?

Q3. Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable level(s)?

Yes No

Q4. Will a subsequent step, prior to consuming the food, eliminate the identifed hazard(s) or reduce the likely occurrence to an acceptable level?

Yes No

Is control at this step necessary for safety?

Yes No

Modify step, process or product (start over) Return to Q1