Can the hazard be eliminated or reduced to an acceptable level here?
(Note: If you are not certain of the answer to this question at this time, you may answer “No.” However, you may need to change this answer when you assign critical control points in Step #12) “Allergens/additives” should also be considered a significant hazard at a processing step if a preventive measure is or can be used to prevent or eliminate the hazard or is adequate to reduce the likelihood of occurrence of the hazard to an acceptable level, if it is reasonably likely to occur. Preventive measures for allergic-type reactions that can result from the presence of certain food and color additives (e.g. sulfiting agents and FD&C yellow #5) could include: • Declaring the presence of food and color additives that can cause an allergic-type reaction on finished product labeling; • Testing incoming shrimp or lobster for residues of sulfiting agents at or above 10 ppm; • Receiving a supplier’s certification of the lack of sulfiting agent use on incoming lots of shrimp or lobster (with app
