Local Mapping of EPGs EN Introduction to HACCP EN | Page 9
1 . Hazard Analysis
The first step involves identifying the hazards that must be prevented , eliminated or reduced to acceptable levels .
All potential hazards , from the receipt of raw materials till the release of the finished product , must be considered .
A hazard must be controlled if it is likely to occur , and / or likely to result in an unacceptable risk to consumers .