If an establishment finds a particular hazard is likely to occur, what must it do next?

When an establishment identifies that a particular hazard is likely to occur, it is crucial to establish control measures to effectively mitigate that risk. Developing a Critical Control Point (CCP) at or after the identified hazard is the appropriate next step.

A CCP is a point in the process where control can be applied to prevent, eliminate, or reduce the hazard to an acceptable level. By establishing a CCP, the establishment can monitor the effectiveness of its control measures and ensure that the safety of the product is maintained. This step is integral to a Hazard Analysis and Critical Control Point (HACCP) plan, which aims to systematically prevent hazards in food processing.

Establishing a CCP at this sequential point in the process helps to further detail how the hazard will be monitored and controlled, effectively creating a safeguard against potential risks to food safety.