A thorough hazard analysis is the key to developing an effective HACCP plan. The goal is to develop a list of possible hazards (chemical, physical, biological, allergen), which may be likely to cause injury and/or illness at each stage of food handling. The hazard analysis step typically involves a recipe review for each product. It looks at ingredients and raw materials used in the recipe; each step in the recipe from receiving, storage, and distribution to final preparation and use by consumers. Through this analysis, a corresponding risk level is also determined. The more hazardous the food item and the more steps required to make the end product, the higher the risk level will be. It is the medium to high-risk foods and recipes that are then filtered out to form the basis of a HACCP Plan. Essentially, the first step is about identifying hazards, so that relevant control points, in step 2, can be identified and implemented.