Step 6: Hazard Analysis, Cause Determination, and Identification of Control Measures
HACCP method ? A practical approach

This is one of the key steps in the process.

Business operators must identify and prioritize the hazards potentially associated with their production—those that are reasonably foreseeable (or “long list”)—in order to determine which are significant (short list) with regard to:

• the raw materials and ingredients used;

• the overall processing procedure implemented at the facility and its ability to control certain potential hazards;

• how the final product is used.

This...