This analysis requires a detailed understanding of the product and its production process. For instance, in seafood processing, a biological hazard might be the presence of Listeria monocytogenes, which can be present if proper temperature controls are not maintained. The goal here is to list all possible hazards and determine which ones are likely to cause harm if not controlled. Iso haccp Cost in mauritius The second principle is Determine the Critical Control Points (CCPs). A CCP is a step at which control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to acceptable levels. Identifying CCPs requires a logical and methodical approach, often using a decision tree to analyze each process step. For example, cooking poultry to a specific internal temperature is a CCP because it can eliminate harmful bacteria like Salmonella. In contrast, a step like unloading raw materials might not be a CCP but should still be monitored. Determining CCPs ensures that critical areas in the process where hazards can be managed are clearly outlined, making it easier for food businesses to focus their resources on essential control activities.