1. Product Description: Detailed description of the food product when assessment is product-specific

2. Process Flow Analysis: Include when assessment involves manufacturing or processing operations

3. Environmental Monitoring: Required for facilities handling ready-to-eat foods or high-risk products

4. Allergen Assessment: Include when product contains or facility handles allergenic materials

5. Supply Chain Analysis: Add when raw material or supplier risks need specific evaluation

6. Cost-Benefit Analysis: Include when economic implications of control measures need justification

7. Training Requirements: Add when specific staff training needs are identified as critical control measures

1. Appendix A: Risk Assessment Matrices: Detailed risk scoring and categorization matrices used in the assessment

2. Appendix B: Laboratory Test Results: Summary of relevant microbiological, chemical, or physical test data

3. Appendix C: Sampling Plan: Detailed sampling protocols and frequencies for ongoing monitoring

4. Appendix D: HACCP Flow Diagrams: Process flow diagrams with CCPs and control points identified

5. Appendix E: Regulatory Requirements: Relevant Danish and EU regulatory requirements and compliance criteria

6. Appendix F: Technical Data: Supporting technical information, specifications, and standards

7. Appendix G: Assessment Tools: Copies of assessment tools, checklists, and forms used