What does it mean to "conduct a hazard analysis"?

Conducting a hazard analysis is a critical step in the HACCP process, focused on identifying and evaluating potential hazards associated with food production. This step involves systematically assessing each stage of food handling—from receiving and storage to processing, packaging, and serving—to pinpoint biological, chemical, and physical hazards that could pose risks to food safety. By identifying these hazards, food handlers can take proactive measures to minimize or eliminate them, ensuring that food is safe for consumption.

This thorough analysis is foundational for developing effective control measures and determining critical control points in the production process. By clearly understanding and documenting the hazards, a food operation can create a robust HACCP plan tailored to mitigate these identified risks.