Surviving to Thriving - HACCP - Principle 1: Conduct hazard analysis

• Where is the inspection being conducted?

• Conducted on (Date and Time)

  Date

• Inspected by

References

• The following diagrams have been included as 'guides' only. Please review and use measures that apply to the hazards you are likely to identify.

• Risk Matrix Reference

  

• Hierarchy of Controls Reference

  

Hazards Identified #

• Click the "+ Hazard" button each time you identify a potential hazard

Hazard

HAZARD ANALYSIS

• What kind of hazard have you Identified?

  Select Biological Chemical Physical

  • Biological
  • Chemical
  • Physical

• Describe the hazard

• Photograph the Hazard

  Media

• Describe the hazard

• Photograph the Hazard

  Media

• Describe the hazard

• Photograph the Hazard

  Media

RISK ASSESSMENT

Risk rating

• What's the consequence of not addressing this hazard

  Fatality

  Major Injuries

  Minor Injuries

  Negligible Injuries

• How likely is this to occur?

  Very Likely

  Likely

  Unlikely

  Highly Unlikely

• Risk rating

  High

  Medium

  Low

Controls

• Select control measures

  Select Elimination of hazard Substitution/different set up required Engineering Controls Administrative Controls (Training) PPE Other

  • Elimination of hazard
  • Substitution/different set up required
  • Engineering Controls
  • Administrative Controls (Training)
  • PPE
  • Other

• Enter other control measures

• What steps/processes do you recommend taking?

• Is this a significant hazard?

  Yes

  No

  N/A

Completion

• Full Name and Signature of the Inspector

  Sign