What is the first step in developing a HACCP plan?

The initial step in creating a Hazard Analysis Critical Control Point (HACCP) plan is conducting a hazard analysis. This essential process entails identifying and evaluating potential hazards—biological, chemical, and physical—that could jeopardize the safety of food products. By thoroughly examining each step of the food production process, from sourcing ingredients to final preparation, you can determine where hazards are most likely to occur.

Conducting a hazard analysis provides the foundation for establishing critical control points (CCPs), which are critical stages in the process where controls can be applied to prevent, eliminate, or reduce hazards to safe levels. With a clear understanding of potential hazards, a better-informed HACCP plan can be developed, outlining specific procedures and actions in the subsequent steps, such as monitoring and corrective actions. This systematic approach is vital for ensuring food safety and compliance with regulatory requirements.