conduct a hazard ananlysis for each of the processes/activities for the created flow chart. the identified processes or CCP'S will now need to be assessed for hazards, as they are the areas of the business that impact on food sfaety. complette the hazard annalysis template with process step, hazard, control measures and q1, q2, q3, q4, q5 and CCP......q1: is there a hazard at this step? q2: is there an existing control measure for this hazard? q3: is the step to eliminate or reduce the hazard to an acceptable level? q4: could contamination/hazard become an unacceptable level? q5: will an additional step eliminate or reduce the hazard to an acceptable level? and now make hazard audit table with CCP identified, hazard, control measure, critical limit, monitoring procedures, corrective procedures, and record.