When conducting a hazard analysis, what are you primarily identifying?

When conducting a hazard analysis, the primary focus is on identifying potential hazards in food preparation. This involves systematically evaluating the processes involved in food handling, cooking, and serving to pinpoint anything that could pose a risk to food safety. This includes biological hazards such as bacteria and viruses, chemical hazards such as cleaning agents, and physical hazards such as foreign objects in food.

This analysis is fundamental in developing effective food safety management systems, as it lays the groundwork for implementing controls to mitigate these risks. Understanding potential hazards directly influences how food operations can maintain safety standards, ensuring that food served to customers is safe to consume. By addressing these hazards early in the preparation process, food establishments can minimize the chances of foodborne illnesses and enhance overall food safety.