IDENTIFY POTENTIAL ARE ANY POTENTIAL BIOLOGICAL, IS THIS STEP A FOOD SAFETY WHAT PREVENTIVE CHEMICAL, AND JUSTIFY YOUR CRITICAL CONTROL INGREDIENT/PROCESSING HAZARDS SIGNIFI MEASURE(S) CAN BE PHYSICAL HAZARDS DECISION FOR POINT? STEP CANT AT THIS STEP? APPLIED FOR THE ASSOCIATED WITH THIS COLUMN 3 SIGNIFICANT HAZARDS? PRODUCT AND (YES/NO) (YES/NO) PROCESS
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