writing a HACCP Analysis report for cooked chicken that will be served on a buffet.

can you write a HACCP Analysis report only on the 3 different hazards( Biological, Chemical, Physical ) for cooked chicken that will be served on Buffett?
in each stage from Receiving Ingredients, Preparation, COOKING, Cooling, Storing, reheating, and Service, to Holding?
I attached my table, so I want to rewrite it and give more examples, especially in Biological ( which kind of bacteria or any other hazards can be found )
Make sure to write in-text citations and Harvard references style.
Comments from Customer
Discipline: food safty