What is the second step in the HACCP process?

The second step in the HACCP (Hazard Analysis Critical Control Point) process is to identify Critical Control Points (CCPs). This step involves analyzing the process and determining specific points at which control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

Identifying CCPs is crucial because these are the points in the food production process where it is essential to monitor and control hazards that could lead to foodborne illnesses. For instance, during cooking, holding temperatures, or cooling processes, identifying these critical points allows food safety managers to implement measures that minimize risks, ensuring that the final product is safe for consumption.

The process must first begin with a thorough hazard analysis, which is the foundational step that identifies potential hazards in the production process. Following this, identifying CCPs is the logical next step to ensure specific measures are applied where they can be most effective in controlling food safety risks. This structured approach is essential for establishing a robust food safety management system.