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1. Environmental Monitoring Program: Detailed when facility produces high-risk ready-to-eat foods or when environmental contamination is a significant concern

2. Allergen Control Assessment: Required when facility handles allergenic ingredients or produces allergen-free products

3. Transportation and Storage Assessment: Included when the assessment covers distribution channels or when cold chain management is critical

4. Supplier Verification Program: Required when raw material safety is crucial or when dealing with high-risk ingredients

5. Employee Training Assessment: Included when specific skill gaps or training needs are identified as significant risks

6. Crisis Management Procedures: Required for high-risk facilities or when mandated by specific industry requirements

1. Appendix A: Process Flow Diagrams: Detailed flow charts of all production processes

2. Appendix B: Hazard Analysis Worksheets: Detailed analysis tables for each process step

3. Appendix C: Risk Assessment Matrices: Risk categorization and prioritization matrices

4. Appendix D: Monitoring Forms: Templates for CCP monitoring and verification activities

5. Appendix E: Laboratory Test Results: Recent relevant microbiological and chemical test results

6. Appendix F: Equipment List and Specifications: Details of key equipment affecting food safety

7. Appendix G: Facility Layout: Floor plans showing process flow, hygiene zones, and CCPs

8. Appendix H: Relevant Certificates: Copies of current certification and compliance documents