1. Allergen Risk Assessment: Detailed assessment of allergen risks and controls, required when facility handles allergenic materials

2. Microbiological Risk Assessment: In-depth analysis of microbiological hazards, necessary for ready-to-eat foods or high-risk products

3. Chemical Contamination Assessment: Specific assessment of chemical hazards, required for facilities using cleaning chemicals or processing aids

4. Supply Chain Risk Assessment: Evaluation of risks associated with suppliers and raw materials, important for facilities with complex supply chains

5. HACCP Integration Analysis: Analysis of how findings integrate with existing HACCP system, relevant for facilities with HACCP certification

6. Cost-Benefit Analysis: Economic evaluation of recommended control measures, optional for major system changes

1. Appendix A: Risk Assessment Matrices: Detailed risk scoring matrices and assessment criteria used

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

3. Appendix C: Process Flow Diagrams: Detailed flow charts of production processes with CCPs marked

4. Appendix D: Photographic Evidence: Photographs documenting key findings or areas of concern

5. Appendix E: Sampling Plan: Details of sampling methodology and locations

6. Appendix F: Historical Data Analysis: Analysis of relevant historical food safety data and incidents

7. Schedule 1: Control Measure Verification Procedures: Detailed procedures for verifying effectiveness of control measures

8. Schedule 2: Training Requirements: Specific training requirements arising from the risk assessment

9. Schedule 3: Monitoring Forms: Templates for required monitoring activities