What is the first step in the seven-step HACCP principles?

The first step in the seven-step HACCP (Hazard Analysis Critical Control Point) principles is conducting a hazard analysis. This step involves identifying potential biological, chemical, and physical hazards that could occur in the food preparation and handling process. By thoroughly assessing these risks, food service professionals can understand where hazards might arise and develop strategies to mitigate them. This foundational step is crucial because it informs all subsequent actions in the HACCP system.

Once the hazards are identified, the next steps involve determining critical control points, establishing monitoring procedures, and implementing verification processes. Thus, a comprehensive hazard analysis sets the stage for effectively preventing food safety issues throughout the food service operation.