HACCP AnalysisProces Hazards and Control measures Q1 Q2 Q3 Q4 Y/Ns step possible causes 16 BIO.Cooling E. coli, Coliform Residual chlorine control Y N Y N CCP6 bacteria, in cooling water (Not less Recontamination than 0.2 ppm) & record From Cooling water Center Can Temperature Y N Y N CCP7 Bacillus cereus, After Cooling control & Bacillus coagurans Record Flat sour group, Aciduric Spoilage group SURVIVAL From High CCT. After cooling CHEM. No perceived - - - - - - hazard Con PHYS. ’ 33 No perceived - - - - - -