Hazard Analysis Worksheet

Student Name: $\_\_\_\_\_\_\_\_\_$

Restaurant Name:

Recipe Name:

Pre$-$steps: Contracts, purchasing, receiving, storage, preparation

$1.$Ingredient$/$processing step

$2.$ Identify potential hazards introduced, controlled or enhanced at step $1.$

$3.$ Are any potential food$-$safety hazards significant? $($Yes$/$No$)$

$4.$ Justify your decisions for column $3.$

$5.$ What preventative measures can be applied to prevent the significant hazards?

$6.$ Is this step a critical control point? $($Yes$/$No$)$

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Preparation Steps: Preparation, cooking, cooling, reheating, storage, serving

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Post Steps: reheating, storage, serving

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

Biological:

Chemical:

Physical:

$$

Updated: Fall $2021$ ValenciaCollegeCulinary

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