Conduct a hazard analysis – Step 6, Principle 1
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Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to determine and list all potential hazards associated with each step of the process, how to conduct a hazard analysis to identify the significant hazards, and how to consider any measures to control identified hazards to develop an effective HACCP system (Step 6 / Principle 1). The guidance follows the approach described in the in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969).
A hazard analysis consists of identifying potential hazards and evaluating these hazards to determine which are significant for the specific food and food business operation. Hazards that must be prevented, eliminated or reduced to acceptable levels to produce safe food should be identified and appropriately controlled. In some cases, specific hazards can be controlled by applying good hygiene practices and programmes. In other instances, control measures will need to be applied within the production or processing process, e.g. at Critical control points (CCP).
There are various sources of information available to help identify hazards in foods and to explain the hazard analysis for a particular food or process, including commodity-hazard-specific risk assessments and generic HACCP plans.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards.
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.