Abstract Based on the information obtained from quality/food safety managers, hazard analysis worksheets (HAWs) and flow diagrams were identified, using the ABCD method, as the elements which generate the most extended areas of food safety management systems (FSMSs) based on HACCP procedures. In order to simplify this part of documentation, a shortened form of HAWs designed on the basis of a T-shaped matrix diagram (T-HAWs) was developed. T-HAWs were implemented on a trial basis in three small food businesses (SFBs) for a period of six months. After five months, documentation users evaluated the suitability of both the classic and the new forms of HAWs. The evaluation results were expressed in a numerical form as the documentation usability index (DUI), which values for the classic HAWs amounted from 0.55 to 1.1, and for T-HAWs ranged from 1.3 to 1.8. Student's t-test confirmed the existence of significant differences of the DUI values between both evaluated forms of the HAWs. 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.

中文翻译：

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使用 T 形矩阵图在小型食品企业中开发危害分析工作表

摘要 基于从质量/食品安全经理处获得的信息，使用 ABCD 方法确定了危害分析工作表 (HAW) 和流程图，作为生成基于 HACCP 的食品安全管理系统 (FSMS) 的最扩展领域的要素程序。为了简化这部分文档，开发了一种基于 T 型矩阵图 (T-HAW) 设计的缩短形式的 HAW。T-HAW 在三个小型食品企业 (SFB) 中试用了六个月。五个月后，文档用户评估了经典和新形式的 HAW 的适用性。评估结果以数字形式表示为文档可用性指数 (DUI)，经典 HAW 的值为 0.55 到 1.1，T-HAW 的值范围为 1。3 到 1.8。学生 t 检验证实了两种评估形式的 HAW 之间的 DUI 值存在显着差异。该研究表明，FSMS 文档领域可能是一个旨在通过使用有效方法和管理工具来简化和减少系统文档量的研究主题。在这项工作中开发的 T-HAW 结合简化的流程图，为显着减少经典 HACCP 计划提供了机会，这可能促进食典 HACCP 原则和基于 HACCP 的程序在 SFB 中的实施和应用。尽管 HACCP 文件的用户对 T-HAW 进行了积极评估，但仍确定了某些局限性，