Which HACCP principle focuses on identifying and evaluating hazards?

The principle that focuses on identifying and evaluating hazards is conducting a hazard analysis. This step is fundamental in the Hazard Analysis Critical Control Point (HACCP) system, as it involves a systematic approach to identifying potential hazards that could pose a risk to food safety. By assessing biological, chemical, and physical hazards, food safety managers can determine which hazards are significant and need to be controlled.

Conducting a hazard analysis is crucial because it sets the stage for the development of an effective HACCP plan. After identifying hazards, managers can evaluate their severity and likelihood, which helps in establishing critical control points and necessary preventive measures. This principle lays the groundwork for ensuring that food safety practices address the most relevant risks, ultimately protecting public health.