Example of a risk assessment template

Hi Food Safety Team 

I have been recently audited and had findings on the HACCP Risk Assessment.  IE:

Temperature monitoring during storage for Refridgerated product - OPRP however when taken through the decision tree did not come up as an OPRP and rather a CCP, As the hazard identified was micro  - Indicator organism (not life threatening) and not pathogens (life threatening) 

Then the Risk assessment matrix and decision tree was questioned. See below for  Risk assessment matrix I am currently using.  Please advise if this is aligned with the 5.1 requirement.

Your assistance will be highly appreciated.

2nd Finding - just before the audit, during the HACCP  risk assessment review , the team decided to make cleaning and sanitising as a step in the process flow, and without consulting with the decision tree we made it an OPRP as well.  Auditor advised cleaning and sanitation step should not be included in the process flow. 

Please advise if this decision treee is aligned with 5.1

Question 1 – Is a combination of control measures able to effectively without fail eliminate or reduce the food safety hazard to an acceptable level in the factory process? NO: OPRP, Stop, proceed to next step in the process. YES: Go to question 

Question 2 - Is monitoring in place to enable immediate corrective action?( continuous monitoring of product)NO:OPRP.Stop ,proceed to next step in the process. Yes:Go to question 3.

Question 3 - Is the process capable measuring (critical limit) and controlling the significant hazard at this point? NO:OPRP.Stop ,proceed to next step in the process. Yes:Go to question 4.

Question 5 - Will the consumer be exposed to a critical food safety incident should the control measure for the significate hazard fail?NO:OPRP.Yes:CCP.

Await your response