Table 5. The control measures for fruit puree, nut puree, and honey highlighting corrective actions.

Hazard	Type of hazard	Control measure or corrective actions
Biological	Contamination with vegetative bacteria.	– Adding fresh fruits with pH of ≤4.7, properly roasted nuts, and/or additives with water activity ≤0.85 to the dairy product after pasteurization does not affect the quality of the yogurt produced (Poltronieri & Rossi, 2017).
Chemical	Any chemical contaminants.	– Supplier should provide letter of guarantee for any additive added to the dairy product after pasteurization.
	Contamination with allergens from materials mixed with product.	– Pipelines, valves, and any part of the pasteurizer used for any other food, that might contain allergens, must be cleaned properly to avoid unlabeled cross contamination.
		– All inlets to cultured product tanks must be tightly controlled and closed.
Physical	Foreign substances	– Equipment must be maintained in good status to eliminate any source of hazard (Food & Drug Administration, 2018).