New York City Food Protection Practice Test

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

1. Determine Critical Control Points (CCP)

2. Identify hazards

3. Set up Critical Limits

4. Monitor CCP

The correct answer is: Identify hazards

The first step in the seven principles of Hazard Analysis and Critical Control Point (HACCP) is to identify hazards. This step is crucial because it lays the foundation for the entire food safety management system. By identifying potential biological, chemical, and physical hazards that could occur in the food production process, food safety professionals can assess which hazards are significant and require control measures. Identifying hazards involves a thorough analysis of all relevant processes, from receiving raw materials to serving the final product. This systematic approach ensures that all potential risks are recognized and documented, allowing for informed decision-making in subsequent steps, such as determining critical control points and establishing critical limits. By understanding what hazards may be present, a food facility can prioritize and manage those risks effectively, ultimately contributing to safer food products and protecting public health.