The First Step in HACCP – Conducting a Hazard Analysis

Food safety begins with understanding the risks. The first principle of HACCP—Hazard Analysis—lays the foundation for your entire food safety program.

A hazard analysis identifies potential biological, chemical, or physical hazards that could affect your food products at any stage of production. This includes raw materials, processing steps, and even the final packaging.

The goal is to decide which hazards are significant and likely to occur, and then determine control measures. For example, raw poultry may present a biological hazard like Salmonella, while packaging materials may carry chemical risks.

By systematically examining your process, you ensure no hazard is overlooked. A strong hazard analysis means stronger food safety controls down the line.