HACCP: Principle 1 - Conduct a Hazard Analysis

The purpose of this principle is to develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled. This process involves two stages: 1) hazard identification; and 2) hazard evaluation. During the first stage, a list is developed of the potential biological, chemical or physical hazards that may be introduced, increased, or controlled at each step in the production process. In stage two, the HACCP team then decides which potential hazards must be addressed in the HACCP plan. Each potential hazard is evaluated based on the severity of the potential hazard and its likely occurrence.

Other Documents in the Series

Hazard Analysis Critical Control Point (HACCP)
HACCP: Principle 1 - Conduct a Hazard Analysis - Current Document
HACCP: Principle 2 - Determine Critical Control Points (CCPs)
HACCP: Principle 3 - Establish Critical Limits
HACCP: Principle 4 - Establish Monitoring Procedures
HACCP: Principle 5 - Establish Corrective Actions
HACCP: Principle 6 - Establish Verification Procedures
HACCP: Principle 7 - Establish Record Keeping and Documentation Procedures

For more information about the content of this document, contact Daryl Loback or Food Safety Division.
This information published to the web on June 17, 2002.
Last Reviewed/Revised on July 30, 2008.