What is the first step in developing a food safety plan?

The first step in developing a food safety plan is conducting a hazard analysis. This process involves identifying and evaluating the potential hazards that could affect food safety in the establishment. A thorough hazard analysis helps to pinpoint biological, chemical, and physical hazards that could pose risks to food safety during production, preparation, and service.

By understanding these potential hazards, food managers can prioritize which issues need to be addressed and determine critical control points (CCPs) in the food handling process. This foundational step is crucial for creating effective control measures and ensuring that the overall food safety plan is tailored to address the specific risks present in an establishment. Consequently, this step sets the stage for developing the subsequent components of the safety plan, such as training, cleaning schedules, and allergen management strategies.