What is the first step in a hazard analysis?

The first step in a hazard analysis is identifying potential hazards in the food production process. This crucial step lays the foundation for ensuring food safety by recognizing any biological, chemical, or physical hazards that may pose risks during production. By systematically identifying these hazards, food safety professionals can evaluate the significance of each threat and implement control measures to prevent foodborne illnesses or contamination.

Starting with a thorough hazard assessment allows for the development of effective management strategies that prioritize food safety throughout the production cycle. The focus on hazards ensures that the following steps in the food safety management plan are targeted and relevant, ultimately leading to a safer food product for consumers. Recognizing hazards upfront is essential for establishing preventive controls and complying with food safety regulations.