What is the first step in the HACCP process?

The first step in the HACCP (Hazard Analysis and Critical Control Points) process is conducting a hazard analysis. This step is crucial as it involves identifying potential hazards that could affect food safety. By thoroughly assessing the processes involved in food preparation and handling, food service professionals can determine points in the operation where hazards exist, whether they are biological, chemical, or physical.

Understanding these hazards allows the team to prioritize them based on their potential impact on safety, which lays the groundwork for the subsequent steps in the HACCP plan. This foundational work directly influences the effectiveness of the controls put in place later in the process, such as setting critical control points and monitoring procedures. By establishing a clear understanding of potential hazards before implementing control measures, food service operations can better ensure the safety and quality of their food products.