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 .