Table 1: Hazard Analysis for Tomato Ketchup Production with Hazard Category Ratings and Control Measures

Process Steps	Hazard 	Hazard Explanation	Hazard Category	Control Measures
Receiving and inspecting raw tomatoes	Presence of pathogens (mold or microorganisms) such as Salmonella	•	Contamination from the soil where tomatoes are grown
•	Presence of mold or dangerous bacteria that may cause harm to consumers	Yellow (Medium risk)	•	Purchase tomatoes from reputable vendors
•	Inspect incoming tomato lots
•	Maintain proper storage conditions (4 to 10°C)
Raw material handling and storage	Contamination with heavy metals, pesticides and mycotoxins	•	Presence of heavy metals, pesticides, and mycotoxins from sugar, vinegar, and spices used during processing
•	Contamination from industrial or agricultural sources affecting food safety and quality	Yellow (Medium risk)	•	Source materials from trusted vendors
•	Regularly test for contamination
Washing, sorting and grading	Contaminants or cross-contamination 	•	Contamination from dirty equipment or improper handling procedures
•	Cross-contamination between different ketchup batches	Green (low risk)	•	Ensure sanitation of equipment and utensils
•	Practice good personal hygiene
•	Remove rotten or damaged tomatoes
Cutting and chopping	Cross-contamination (cutting equipment)	•	Cross-contamination due to unclean cutting and chopping equipment
•	Bacterial transfer between equipment used for different allergens without proper cleaning	Yellow (medium risk)	•	Implement proper hygiene and cleaning techniques
•	Maintain cutting equipment to avoid foreign material buildup
Heating (80 to 90 degrees) and cooking	Insufficient heating or cooking results in under processed ketchup with a chance of pathogenic bacteria surviving.	•	Insufficient heating or cooking leading to under-processed ketchup
•	Chance of pathogenic bacteria, such as Salmonella or E.coli, surviving and reaching the final product	Red (high risk)	•	Use automated cookers
•	Maintain consistent cooking temperature
•	Implement SOPs for cooking time and temperature
Mixing (sugar, vinegar, and spices)	Cross-contamination with allergens (gluten or mustard)	•	Cross-contamination with allergens like gluten or mustard
•	Contamination due to mixing tools, containers, or utensils not being thoroughly cleaned	Yellow (medium risk)	•	Implement allergen management program
•	Clean and sanitize equipment between batches
•	Train staff on allergen controls
Homogenization, pasteurization, and consistency	Insufficient pasteurization temperature or uniformity, which allows thermophilic microbes to survive and produce foodborne illnesses like Bacillus or Clostridium.	•	Insufficient pasteurization temperature or consistency
•	Thermophilic bacteria, such as Bacillus or Clostridium, surviving the process and causing foodborne diseases	Red (high risk)	•	Establish validated CCPs
•	Regularly monitor process parameters
•	Validate pasteurization process effectiveness
Sampling and analysis	False-negative results for pathogen detection or inaccurate allergen quantification are examples of improper sampling or analysis that leads in wrong assessment of product safety and quality.	•	Improper sampling or analysis leading to incorrect assessment of product safety and quality
•	False-negative results for pathogen detection or inaccurate allergen quantification	Yellow (medium risk)	•	Use a representative and random sampling schedule
•	Use approved analytical equipment and techniques
•	Train staff on sampling and testing procedures
•	Participate in external quality assurance initiatives
Cooling (below 5 degrees Celsius) 	Lack of cooling causes spoiling or the growth of harmful microbes like Listeria monocytogenes or Clostridium perfringens.	•	Lack of adequate cooling leading to spoilage or growth of harmful bacteria like Listeria monocytogenes or Clostridium perfringens	Yellow (medium risk)	•	Ensure proper functioning and maintenance of cooling equipment
•	Monitor and control cooling temperatures
Filling and packaging	environmental or packaging contamination brought on by pests, extraneous objects, or leftover cleaning product residue.	•	Environmental or packaging contamination from pests, foreign objects, or cleaning product residue	Green (low risk)	•	Properly clean and sanitize filling and packaging equipment
•	Visually inspect the product for defects
•	Use appropriate packaging materials
•	Adhere to regulatory requirements for material safety
Storage	due to poor storage circumstances, such as high humidity, temperature swings, or extended storage times, mould or spoiling organisms might grow.	•	Poor storage conditions leading to mold growth or spoiling organisms	Yellow (medium risk)	•	Implement temperature and humidity controls in storage rooms (temp. below 25° C and humidity below 65%)
•	Regularly monitor storage conditions
•	Use FIFO or FEFO inventory management practices
Distribution	Damage or contamination that occurs during shipment, such as leaks, packing being crushed, or being pierced by insects or sharp items.	•	Damage or contamination during transport, such as leaks or packaging damage	Green (low risk)	•	Implement traceability protocols
•	Use appropriate packaging materials and designs to ensure product integrity



above is hazard table for tomato ketchup, make me a hazard analysis using below format:

It is now time to select the critical control points. Any of the process steps you previously categorized as having a high likelihood and/or high severity of outcome can be labelled as critical control points.
To ensure that food is safe, these are the steps that have to be carefully controlled. In order to control these steps, we need to identify the critical parameter that must be maintained. The parameter must be measurable, such as temperature, heating time, moisture content, microbial count, etc.
For each of your CCPs, define parameter values that make sense for your product (for instance, a control point for a potato product might be a bioburden value for the raw potatoes. After washing, the potatoes might have an acceptable cfu/g limit of 50,000 because they are going to be cooked and further treated downstream). Justify your choice in these limits. Hint, many of these limits are already established and published by industry members. If your process has more than 5 CCPs, choose only 5.What methods will you use to monitor these control points?
Describe the monitoring plan for your CCPs. Will the parameter be continuously monitored, or done in batches/samples?
Finally, create rules for when each of your identified CCPs is “OOS” (Out of specification). Occasionally, a production error will happen, (human errors, loss of utilities, broken equipment, etc.) and a CCP will fall outside of the acceptable range. Should the food immediately be thrown out? Or can the food be re-processed in some way that does not diminish the quality of the product? Remember that the company’s management will not want to throw the food product out, but sometimes this is the only acceptable option when consumer safety is the first priority. If the deviation can be corrected with minimal consequence, this would be the best option. Some examples of corrective actions: Cooking the food for a longer time, a repeat washing step for equipment, an extended curing/drying period until the parameter is met.

Describe what action would be taken in each case if your CCP deviates from your established limits
Complete the Report: In one document, assemble all the components of your HACCP plan:
Title page
Introduction describing the food choice and a brief outline of how the food is made
Summary of recommended HACCP points
Process Map (revised based on feedback from your first submission)
Hazard Analysis (revised based on feedback from your first submission)
Summary of CCP parameters, justifications