What is the first step in developing a HACCP plan?

The first step in developing a Hazard Analysis Critical Control Point (HACCP) plan is conducting a hazard analysis. This step is essential as it involves identifying and evaluating the hazards that could potentially affect food safety throughout the food production process. This analysis helps in understanding the specific biological, chemical, or physical hazards that are associated with foods and how they might lead to foodborne illnesses.

By thoroughly evaluating potential hazards, the food business can prioritize which ones require control measures and subsequently establish critical control points. Conducting the hazard analysis lays the groundwork for all further steps in the HACCP plan, ensuring that subsequent actions, such as identifying critical control points or establishing monitoring procedures, are well informed and effective in reducing food safety risks.