Document:

Facility:

Process

Hazard

Q1a. Do preventive measures If Yes Go to Q1b

exist for the identified
hazard(s)? If No Go to Q2

If Yes It’s not a CCP

Q1b. Is control at this step
necessary for safety? Modify step Process or Product
If No
and return to Q1a.

Q2. Does this step eliminate or

reduce the likely occurrence of If no Go to Q3
a hazard(s) to an acceptable
level?
If Yes It’s a CCP

Q3. Could contamination with

If no It’s not a CCP
identified hazard(s) occur in
excess of acceptable levels or
could these increase to
If yes Go to Q4
unacceptable levels?

Q4. Will a subsequent step If no It’s a CCP

eliminate hazard(s) or reduce
the likely occurrence to an
If yes It’s not a CCP
acceptable level?

CCP Number:

Comments: Date: Revised Date: Time:

Authorized Signature:

This document is intended for demonstrative purposes only. Note that alternative approaches to documenting
your food safety system are acceptable.