Hazard Analysis and Critical Control Point (HACCP) Practice Exam 2025 - Free HACCP Practice Questions and Study Guide

The first step in the HACCP process is conducting a hazard analysis. This step is crucial because it involves identifying potential hazards that could occur in the food production process, such as biological, chemical, or physical risks. By conducting a thorough hazard analysis, a food business can determine where critical control points (CCPs) lie in their operation, which is essential for managing food safety. Understanding the nature of these hazards allows the team to prioritize them based on the level of risk they pose, enabling better decision-making throughout the rest of the HACCP plan development.

Subsequent steps, such as establishing critical limits and monitoring procedures, all rely on the insights gathered during the hazard analysis. Without properly identifying and understanding the hazards, developing effective control measures or verification processes would be ineffective. Therefore, this initial step lays the groundwork for all the other elements of the HACCP system.