HACCP AnalysisProcess Hazards and Control measures Q1 Q2 Q3 Q4 Y/N step possible causes 13 BIO.Exhaustin Bacillus cereus, Initial Temperature Y Y - - CCP3 g Bacillus coagurans Control & Record SURVIVAL Flat sour group, Aciduric Spoilage group From Low initial temperature CHEM. Sanitizing chemical Cleaning Program & Y N N - N Contamination: Record, Chemical From cleaning Residual PHYS. No perceived - - - - - - hazard Con ’ 30