What aspect of food must be evaluated thoroughly during hazard analysis?

The aspect that must be evaluated thoroughly during hazard analysis is the potential hazards at each production step. In the HACCP framework, the primary goal is to identify and assess any biological, chemical, or physical hazards that could pose a risk to food safety throughout the entire production process. This entails analyzing every step of the food production line, from raw material sourcing to processing, packaging, and storage.

By focusing on potential hazards at each production step, organizations can develop specific control measures to eliminate or minimize these risks, thereby ensuring food safety and compliance with relevant regulations. This thorough evaluation also helps in establishing critical control points, where interventions can be applied to mitigate identified hazards, ultimately leading to safer food products.