How must establishments address hazards identified as RLTO?

Establishments must address hazards identified as RLTO, or reasonable likelihood to occur, by implementing one or more Critical Control Points (CCPs) at that step in the process or at a later stage. This approach ensures that potential hazards can be effectively controlled or eliminated, thereby helping to prevent any food safety risks associated with those identified hazards.

In a HACCP (Hazard Analysis Critical Control Point) system, CCPs are critical junctures in the food production process where controls can be applied to mitigate identified hazards. By targeting these points, establishments can monitor and manage risks more effectively. Identifying suitable CCPs allows for prompt actions to be taken to maintain food safety, reinforcing the critical nature of this step in the food safety management process.