M O D E L

HAZARD ANALYSIS WORK SHEET

– Fresh –

Firm Name:

Firm Address:

Product Description: Fresh whitefish fillets and lake trout fillets

Method of Storage and Distribution: cooler storage, freezer storage, and truck delivery

Intended Use and Consumer: Cook and serve. Direct retail/restaurant/grocery stores

(1) (2)	(3)	(4)	(5)	(6)

Ingredient/

Processing Step	Identify Potential Hazard(s) Introduced, Controlled, or Enhanced at this Step	Are any Potential Food Safety Hazards Significant?

(Yes/No)	Justify your decision for Column 3	What Preventive Measure(s) can be Applied for the Significant Hazards?	Is this Step a Critical Control Point?

(Yes/No)
Receive gutted fish

on ice

Biological

Bacterial pathogens

Yes	Bacteria and other parasites are naturally occurring in fish.

Inspect fish to insure adequate ice; control bacteria through SSOP; final product will be cooked.	No
Chemical

none	No	None	No
Physical

none	No

None	No
Inspect, weigh and sort fish	Biological

Bacterial pathogens	Yes	Bacteria and other parasites are naturally occurring in fish.	Fish will be cooked, short process step, and SSOP's	No
Chemical

none	No	None	No
Physical

none	No	None	No
Fillet	Biological

Bacterial pathogens	Yes	Bacterial pathogens and parasites are naturally occurring in fish	Fish will be cooked, short process time, SSOP's.

No
Chemical

None	No	None	No
Physical

None	No	None	No
Ice sorted fish and place in cooler	Biological

Bacterial pathogens	Yes	Bacterial pathogens and parasites are naturally occurring in fish.	Fish will be cooked, held at 38o F or less and SSOP's.

No
Chemical

None	no	None	No

Physical

none

no	None	No

This product will be shipped / retail <------------------or -----------------> smoked

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Attached sheets for additional steps.

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Signature	Date