What is the first HACCP principle?

• A. Identify critical control points (COPs)
• B. Perform a hazard analysis
• C. Establish critical limits for each COP
• D. Monitor COP

Answer: (B)

Performing a hazard analysis is the first HACCP principle because you must identify and understand what could go wrong before you can control it. This step involves a systematic review of biological, chemical, and physical hazards that could occur at every stage of the process, from receiving ingredients to finished product and distribution. The goal is to determine which hazards are significant—those that could cause illness or injury if not managed—and to decide where preventive measures are needed. By prioritizing hazards and understanding how they might occur, you establish the foundation for deciding which steps become critical control points and what controls are required. Once hazards are identified and prioritized, you can set appropriate critical limits, monitoring procedures, corrective actions, verification, and documentation for those controls. For example, recognizing the risk of pathogenic bacteria in a liquid product leads to establishing pasteurization as a critical control, with specific time and temperature targets to reduce that risk.