Codes of practice HACCP - document the food safety of your process

Process flow diagram	Process description	Potential hazards	Is this hazard severe?	Critical control points	Corrective actions when CCP is not under control
(Start and end of process) (Action) (Inspect)	Describe the actions taken in each step of the production flow diagram.	Identify if the hazards are biological, chemical or physical.	How likely can it occur? How serious are the consequences?	E.g. time and temperature parameters.	What to do to bring the process back into control.