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1. Transportation Assessment: Required when the business involves transportation of food products between facilities or to customers

2. Allergen Management: Required when the facility handles known allergens or when there is potential for allergen cross-contamination

3. Import/Export Considerations: Required for businesses involved in international food trade

4. Cultural Considerations: Required when handling traditional or cultural foods, or when operating in culturally sensitive contexts

5. Environmental Monitoring: Required for high-risk food processing environments or when producing ready-to-eat foods

1. Schedule 1: Process Flow Diagrams: Detailed flow charts showing all steps in the food handling process

2. Schedule 2: Hazard Analysis Worksheets: Detailed analysis of hazards at each step of the process

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

4. Schedule 4: Training Requirements: Detailed training requirements for staff involved in food handling and safety monitoring

5. Appendix A: Laboratory Testing Procedures: Protocols for microbiological and chemical testing

6. Appendix B: Equipment Specifications: Technical specifications for key equipment used in food handling processes

7. Appendix C: Regulatory Requirements: Summary of relevant regulatory requirements and compliance measures

8. Appendix D: Emergency Procedures: Detailed procedures for handling food safety emergencies and product recalls