What must be considered when developing a HACCP plan for a new food product?

When developing a HACCP plan for a new food product, it is essential to consider the unique characteristics of the product, including its ingredients and potential hazards. Each food product has distinct attributes that can affect its safety profile, such as its formulation, pH, water activity, and how it’s processed or stored. By assessing these factors, you can identify specific biological, chemical, and physical hazards that may occur during the product's lifecycle—from production through to consumption. Understanding these unique characteristics allows for the establishment of critical control points where hazards can be effectively managed, monitored, and mitigated, ensuring the safety and quality of the food product.