What is the first step in hazard analysis?

The first step in hazard analysis is to write down what is produced and how it is stored. This foundational activity is essential because it establishes a comprehensive understanding of the food products being handled, including their ingredients, preparation methods, and storage practices. This initial documentation allows for a clear assessment of potential hazards associated with each step in the process, helping to identify areas where biological, chemical, or physical hazards may occur.

By understanding what is produced and the conditions under which it is stored, a food safety team can then analyze critical points where controls can be implemented to mitigate risks. This thorough approach ensures that subsequent steps in the HACCP process are built on a solid foundation of knowledge regarding the food products and the environment in which they are processed, enhancing overall food safety and compliance with regulations.