What should be the first step when establishing a HACCP-based procedure?

The first step when establishing a Hazard Analysis Critical Control Point (HACCP)-based procedure is to identify the Critical Control Points (CCPs). This is crucial because CCPs are the stages in the food production process where hazards can be prevented, eliminated, or reduced to safe levels. Identifying these points allows food managers to focus their efforts on controlling the critical factors that can lead to food safety issues.

Once the CCPs are determined, the subsequent steps in the HACCP process can be effectively developed, including establishing critical limits, monitoring procedures, and corrective actions. This foundational step ensures that food safety practices are built upon a systematic approach to hazard control. Thus, identifying CCPs is essential for the effectiveness of the entire HACCP plan and is the logical first step in the process.