So I'm discovering some hazards like employee contamination, allergen contamination, chemical residues, etc. can be found at every processing step. Does this mean those need to be identified in my HACCP plan repeatedly or only at the step when the hazard is first introduced?
For example- "employee contamination" would first occur right after storage when the open product is exposed, but technically it would continue throughout every step when an employee is involved. Is it correct to include these repeat hazards at every processing step?