What is the first principle in a HACCP plan?

The first principle in a Hazard Analysis Critical Control Point (HACCP) plan is hazard analysis. This step is crucial because it involves identifying and evaluating any potential hazards that could pose a risk to food safety. During the hazard analysis, food safety teams assess biological, chemical, and physical hazards that may be present in the food production process. This comprehensive understanding of potential hazards is essential to determine where controls should be implemented throughout the food preparation or production process.

Once the hazards are identified, teams can proceed to establish critical control points (CCPs) where certain measures can be applied to prevent, eliminate, or reduce these hazards to an acceptable level. This foundational knowledge sets the stage for subsequent steps in the HACCP plan, ensuring that all critical areas are monitored appropriately to maintain food safety. By starting with hazard analysis, facilities can create a more effective and targeted food safety management system.