What is the first principle of HACCP?

The first principle of HACCP, which stands for Hazard Analysis and Critical Control Points, is conducting a hazard analysis. This step is essential as it involves identifying and evaluating potential hazards that could pose a risk to food safety at various stages of food production and preparation. By systematically examining the ingredients, processes, and potential sources of contamination, businesses can better understand the specific risks associated with their operations.

Understanding the significance of this first principle allows a food establishment to lay a solid foundation for its food safety management system. It sets the stage for subsequent principles, such as determining critical control points and establishing monitoring procedures. These later steps depend on having a thorough understanding of the potential hazards identified in the hazard analysis, making it crucial to prioritize this initial assessment in the HACCP plan.