What is the first step in the HACCP process?

Identifying hazards is the foundational step in the HACCP (Hazard Analysis Critical Control Point) process. This stage involves systematically reviewing every aspect of food production to pinpoint potential biological, chemical, and physical hazards that could pose risks to food safety. By identifying these hazards, food handlers can assess their likelihood and severity, enabling them to develop effective controls later in the process.

Establishing critical limits, managing records, and monitoring critical control points are vital components of HACCP, but they all stem from the insights gained during the hazard identification step. Without first identifying what hazards exist, it would be impossible to set thresholds or monitor processes effectively, making this initial step vital for ensuring food safety.