Q2: Do control measure(s) exist for the identified hazard?

Are there any preventive measures, processes, or procedures in place?

⚠️ Note: If no control measures exist, HACCP cannot proceed. You must implement control measures first.

Q3: Is this step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level?

Is the primary purpose of this step to control the hazard?

Q4: Could contamination with identified hazards occur in excess of acceptable levels or could these increase to unacceptable levels?

Is there a risk of introducing or increasing the hazard at this step?

Q5: Will a subsequent step or action eliminate identified hazards or reduce the likely occurrence to an acceptable level?

Is there a later control step in the process?

Q6: Can critical limits be established?

Can you set specific, measurable parameters (time, temperature, pH, etc.)?

Q7: Is there a risk of intentional adulteration?

Consider food fraud, sabotage, or malicious contamination risks.

Q7.1: What is the primary motivation for intentional adulteration?

Identify whether the risk is economically motivated or malicious.