Local Mapping of EPGs EN Introduction to HACCP EN | Página 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.