Identify all the physical hazards that can affect the safety of your food. Examine the possibility of contamination of food product by foreign objects. Consider broken machine parts, machine oils or grease, employee objects, such as jewelry, and any other physical contamination. Identify chemical hazards that may affect the safety of the product. Consider any color or food additives used in your processing.
Some additives are harmful to human health, if misused.
Others have been linked to severe allergic reactions, including death. List any additives that you use in your process, when they are used, and what controls you have to make sure they are kept within acceptable limits. Any area or procedure in which a hazard could result in an unacceptable human health risk is a critical control point. The points you select can match the efficiency of your process, just as long as they are the points needed to keep your food safe. You'll find these are common sense, for example, keeping food properly refrigerated and cooking it at adequate temperatures.