What is identified in the second step of a HACCP plan?

The second step of a Hazard Analysis and Critical Control Point (HACCP) plan is focused on identifying Critical Control Points (CCPs). CCPs are points in the process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. The identification of these control points is crucial because they are instrumental in ensuring that food products are safe for consumption.

By determining the CCPs, organizations can strategically target the stages in the food production process where hazards are most likely to occur and where specific interventions can be applied effectively. This enables a more proactive approach to food safety, as measures can be implemented to monitor and manage risks associated with various stages of production, processing, and preparation.

In relation to the other aspects of the HACCP plan, while corrective actions address how to deal with deviations from critical limits at CCPs, verification procedures assess whether the HACCP system is working as intended, and monitoring procedures ensure that the CCPs are consistently controlled. However, these aspects come into play in subsequent steps of the HACCP process. Identifying the CCPs is foundational and represents a pivotal step in establishing an effective food safety system.