I'm new to this field. I was wondering if anyone had any pointers or feedback they could give me on this subject of hazard analysis for raw ingredients. Anything is appreciated. Attatched is a draft of a hazard analysis for one of our ingredients.
Butter Unsalted 55#.xlsx
As per previous Post, you really need to present a more detailed flowchart of the total process/sub-processes. It's unclear to me what the "production" actually is, baking ??. This flowchart determines the overall hazard analysis (HA) of which the HA of ingredients is one contribution.
I'm unfamiliar with FSIS's specific requirements regarding format but just as an example of one format (there are many) -
(the right hand chunk is specific to ISO only, not related to yr analysis)