1. Allergen Management: Required when the business handles or processes known allergens

2. Temperature Control: Needed for businesses dealing with temperature-sensitive foods

3. Foreign Matter Control: Required for businesses with significant risk of physical contamination

4. Supplier Assessment: Important for businesses relying on external suppliers

5. Transportation Controls: Required when food transportation is part of the business operations

6. Cleaning and Sanitation: Detailed section required for complex food processing operations

7. Staff Training Requirements: Detailed section needed for larger operations with multiple staff

8. Recall Procedures: Required for manufacturers and larger food businesses

1. Schedule A: Risk Assessment Templates: Blank templates for conducting risk assessments

2. Schedule B: Monitoring Record Templates: Templates for daily/weekly monitoring activities

3. Schedule C: Temperature Log Templates: Templates for recording temperature monitoring

4. Schedule D: Cleaning Schedule Templates: Templates for cleaning and sanitation records

5. Schedule E: Incident Report Forms: Templates for recording food safety incidents

6. Schedule F: Corrective Action Records: Templates for documenting corrective actions

7. Appendix 1: Hazard Database: Reference list of common hazards and control measures

8. Appendix 2: Legislative Requirements: Summary of relevant food safety legislation and requirements

9. Appendix 3: Contact List: Emergency contacts and relevant authorities

10. Appendix 4: Glossary: Definitions of technical terms and abbreviations