Developing a hazard analysis worksheet in a small food business with the application of a T-shaped matrix diagram

The study demonstrates that the FSMSs documentation area may be a subject of research aimed at simplifying and reducing the volume of system documents through the use of effective methods and management tools. The T-HAWs developed in this work, in combination with a simplified flow diagram, provided an opportunity for a significant reduction in the classic HACCP plan, which may facilitate the implementation and application of the Codex HACCP principles and HACCP-based procedures in SFBs. Even though the T-HAWs were positively assessed by the users of HACCP documentation, certain limitations were identified, therefore the results of this study should be regarded as preliminary investigations which require to be continued with a greater number of SFBs representing a greater range of food industry sectors included.