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

please follow the above format and make me a complete hazard analysis on whey protein using below mentioned information:

Process Step	Potential Hazard
(Biological, Physical or Chemical)	Likelihood	Severity	Details of Failure	Preventive measure
Receiving
Raw material (Milk from Farms)	Biological: Streptococcus agalactiae, Staphylococcus aureus, E.coli

Chemical: Pesticides	Low	High	Depending upon the source of milk, whether it is obtained under sterile conditions or not, the milk could be infected with the mentioned microbes, and thereby making the further processing more contaminated. They could further have spores produced that might be harmful ahead.	Some standard tests could be conducted on the raw material (milk) obtained, to confirm microbial contamination. 
Pasteurization	Biological: E.coli, Salmonella, Legionella 
Yeasts and Molds	Medium	High	Water present in the pasteurizer machine plays an important role for temperature changes. If the water is not regularly checked and changed, then it might cause growth of potential microbes in it, thereby causing contaminated products. 	Water in the machine should be changed regularly. Moreover, the pH should also be checked for it to be neutral. High quality water should be used. Machines should also be cleaned properly.
Addition of non-fat dry milk	Biological: Saccharomyces cerevisiae, Candida spp.	Low	Medium	Temperature Storage  conditions determine the quality of dry milk. If the temperature is warm, then it might cause growth of mentioned microbes in dry milk, that might cause contamination. 	The dry milk should be stored in a relatively cooler environment to prevent yeast growth.
Hot turbines (for drying the whey Liquid)	Biological: Streptococcus pneumonia, Mycobacterium tuberculosis, Staphylococcus aureus 
Chemical: Lubricating oil, Dust, 
	Low	High	Hot turbines are located near air ducts, so any kind of dust could cause harmful respiratory pathogens to grow in product. Also, the lubricating oil may degrade and add into the product, causing harmful side effects in consumers.	They must be cleaned regularly and properly. Quality of turbines must be tested regularly.