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Module 1 of 7 · HACCP · Principle 1

Hazard analysis

The first HACCP principle requires identifying every reasonably foreseeable hazard at each process step, before deciding how to control it.

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Biological, chemical and physical hazards

Identifying pathogenic microorganisms, allergens, chemical residues, foreign bodies and any other hazard that could harm the consumer's health.

Process flow diagram

A mandatory starting point: an on-site verified flow diagram that faithfully represents every step, from raw material receipt to dispatch.

Hazard significance assessment

Not every identified hazard needs a specific control; hazards are assessed by likelihood and severity to decide which ones are significant.

What an auditor usually asks for

  • A process flow diagram verified on site
  • A list of biological, chemical and physical hazards by step
  • A significance assessment with a documented criterion
  • A record of the analysis being reviewed after process or product changes

How to cover hazard analysis in Kimobox

  1. 1Draw the process flow diagram with Kimobox's process editor.
  2. 2Log the hazard analysis for each step directly on the process.
  3. 3Document the significance criterion and its periodic review.

The hazard analysis stays linked to each process step, not in a separate spreadsheet.

See how the process map works in Kimobox

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

  1. Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
  2. General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision
  3. Regulation (EU) 2017/625 on official controls EUR-Lex · 15 March 2017
Next → Critical control points