Documenting Microbiological Hazards in HACCP Hazard Analysis - BRCGS Requirement

Dear Team,

I am currently updating our HACCP hazard analysis and risk assessment, specifically addressing microbiological hazards in line with BRCGS standard requirements. According to the standard, the HACCP food safety team must conduct a hazard analysis to identify significant hazards—those reasonably likely to occur at unacceptable levels—that need to be prevented, eliminated, or reduced to acceptable levels. 

I have updated our hazard analysis in the attached format:

My Question:

I want to ensure that my hazard analysis fully complies with the standard requirement, particularly regarding survival and multiplication of micro-organisms.

Could anyone confirm if this format is compliant, or share a recommended format that meets the standard requirements for microbiological hazard documentation? Any practical guidance or examples would be greatly appreciated.

Thank you in advance for your support.

If I'm honest, it looks like you've lumped too many risks together in groups and you have not specified WHICH yeasts, moulds and other bacteria are a risk factor for your products. Do the PRPs specify a sampling method that avoids missing a contamination when it's not homogenously distributed in the product?

Thank you for your valuable reply. Actually, In our raw material specification, we have to check those para meters at receipt time. So that I was mentioned the same. But we have control measure like Supplier Inspection Report and Incoming Inspection practice. So How I can give the clear justification about this?