Hazard analysis is a key component of HACCP. It is the process of identifying potential food safety hazards and assessing the risks posed by those hazards. The goal of hazard analysis is to identify critical control points (CCPs) in the food production process, where hazards can be controlled or eliminated.
Hazard analysis begins with a review of the ingredients, processes, and packaging used in the production of a food product. Potential hazards that could occur at each stage of production are identified and evaluated. The severity of the hazard and the likelihood of it occurring are considered when assessing the risk posed by the hazard.
Once potential hazards have been identified, the next step is to determine which of these hazards are critical to food safety and need to be controlled. Critical control points (CCPs) are those points in the food production process where hazards can be controlled or eliminated.