What must establishments assess for each step in the flowchart related to potential hazards?

In assessing each step in the flowchart related to potential hazards, it is essential for establishments to determine whether each hazard is reasonably likely to occur. This is a fundamental aspect of a Hazard Analysis Critical Control Point (HACCP) plan, where establishments are required to evaluate the likelihood of hazards presenting a significant risk to food safety.

By focusing on whether a hazard is reasonably likely to occur, establishments can prioritize their efforts on those risks that are most pertinent to their operation. This helps streamline resources and implement effective controls that ensure food safety.

The other options, while relevant to hazard assessment, do not capture this critical evaluation of likelihood, which is a key component for establishing preventive measures. Each hazard category, the FSIS guide, and biological hazards contribute to a comprehensive hazard assessment, but the crux of risk management lies in the reasonable likelihood of occurrence for each identified hazard.