Which HACCP step assesses each step of the process to identify potential food safety hazards and determine those that are reasonably likely to occur?

• A. Hazard Analysis
• B. Verification
• C. Validation
• D. Pre-requirements

Answer: (A)

Hazard analysis is the step that involves examining every part of the process to identify potential hazards and decide which ones are reasonably likely to occur. This means looking at each step, listing possible biological, chemical, and physical hazards, and evaluating both how likely they are and how serious they would be if they happened. Hazards that are deemed significant are the ones that require control measures, forming the basis for where CCPs or preventive-practice controls will be placed.

Verification is about checking that the HACCP plan is being followed and that records show controls are in place. Validation is about providing evidence that the chosen controls actually reduce or eliminate hazards to acceptable levels. Pre-requirements (PRPs) are the foundational programs like GMPs, sanitation, and supplier controls that support safety but don’t themselves identify process hazards.