Which principle of HACCP involves identifying potential hazards?

The principle that involves identifying potential hazards is known as Hazard Analysis. This crucial step in the Hazard Analysis Critical Control Point (HACCP) system focuses on evaluating all steps in a food production process to determine where hazards—be they biological, chemical, or physical—can occur.

During Hazard Analysis, food safety professionals examine the processes, equipment, and ingredients involved in food production to pinpoint potential risks that could compromise food safety. The identification of these hazards is essential, as it informs subsequent steps in the HACCP plan, including the establishment of Critical Control Points (CCPs) and the implementation of monitoring and control measures.

This foundational step is critical for effective food safety management because it lays the groundwork for developing strategies to prevent, eliminate, or reduce the hazards to acceptable levels. A successful HACCP plan hinges on comprehensive hazard analysis, which ensures that all potential risks are acknowledged and addressed proactively.