What is the first step in the HACCP process?

The first step in the HACCP (Hazard Analysis Critical Control Point) process is to conduct a hazard analysis. This crucial initial step involves identifying potential biological, chemical, and physical hazards that could pose risks to food safety throughout the food production process. By systematically analyzing each step of the process, from raw materials to final consumption, food safety professionals can pinpoint where hazards may occur and the likelihood of those hazards causing harm.

Conducting a hazard analysis establishes a foundation for the remaining steps in the HACCP system. Without a thorough understanding of potential hazards, subsequent actions—such as determining critical control points, setting critical limits, monitoring procedures, or verification processes—would lack the necessary context to effectively prevent or mitigate those identified risks. This foundational step is essential for creating a safe and compliant food safety management system.