What is the first step in the HACCP process?

The first step in the HACCP process is conducting a hazard analysis. This critical phase involves identifying potential hazards that could pose risks to food safety, including biological, chemical, and physical hazards. By thoroughly assessing each step in the food production process, food safety professionals can pinpoint where these hazards may occur, evaluate their severity and likelihood, and determine which hazards are significant enough to require control.

This foundational step is essential because it sets the stage for the subsequent components of the Hazard Analysis Critical Control Point (HACCP) system. Without a comprehensive hazard analysis, it would be impossible to identify critical control points, establish critical limits, or implement effective monitoring procedures. Consequently, the effectiveness of the entire HACCP plan relies heavily on the thoroughness and accuracy of the hazard analysis conducted at the beginning.