What type of analysis must be performed by the HACCP coordinator?

The correct answer is hazard analysis because it is a foundational component of the Hazard Analysis Critical Control Point (HACCP) system. This analysis involves identifying and assessing potential hazards that could pose risks to food safety during the production process. The HACCP coordinator is responsible for conducting a thorough examination of all processes, ingredients, and environmental factors to determine where biological, chemical, and physical hazards may occur.

The information gathered during the hazard analysis helps in establishing critical control points (CCPs) where measures can be applied to eliminate or reduce these hazards to safe levels. This systematic approach enables organizations to effectively manage safety risks in their food production processes.

While risk assessment, process verification, and employee training are integral parts of the HACCP framework, they serve distinct purposes. Risk assessment evaluates the likelihood and severity of identified hazards, process verification ensures that the processes implemented are functioning as intended, and employee training focuses on equipping staff with the necessary knowledge and skills related to food safety practices. However, hazard analysis is the starting point that informs and underpins these subsequent activities.