Principle 1

List all hazards that may be reasonably expected to occur at each step from primary production, processing, manufacture, and distribution until the point of consumption. Hazards are categorized as biological (pathogenic bacteria, viruses, parasites), chemical (allergens, mycotoxins, pesticide residues, heavy metals, cleaning chemicals, food fraud), and physical (glass, metal, hard plastic, wood, stones).

The HACCP team should then conduct a hazard analysis to identify which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food. Consider: likely occurrence, severity of adverse health effects, qualitative or quantitative evaluation, survival or multiplication of microorganisms, and production or persistence of toxins, chemicals or physical agents.

For each significant hazard, identify the control measures that may be applied. More than one control measure may be required to control a specific hazard, and more than one hazard may be controlled by a specified control measure.