Which of the following is a key principle of HACCP?

Identifying hazards and assessing their severity and risks is a foundational principle of HACCP (Hazard Analysis Critical Control Point). This principle involves systematically evaluating potential biological, chemical, and physical hazards that could occur in food production processes. Once identified, the risks associated with these hazards must be assessed, determining how likely they are to occur and the potential impact they could have on food safety.

This process allows food safety managers to prioritize which hazards need to be controlled and outlines the necessary steps to mitigate those risks. Understanding hazards is crucial, as it influences the development of critical control points, monitoring procedures, and corrective actions within the HACCP plan, ultimately ensuring the protection of public health through safe food production practices.