**Abstract**

The identification of hazards in a food chain makes it possible to contemplate all the possibilities of contamination risk, in order to generate control and corrective measures in the processes involved. The above, in order to guarantee the safety of the food available to consumers. The objective of this work was to identify hazards (physical, chemical and biological) and CCPs in a poultry chain and to define the corrective and risk control measures applicable to the processes. The study was carried out through visits to the plants and sites that make up a chicken meat production chain, where we observed, inquired with the personnel involved in the processes, and reviewed all the required documentation. For the identification of hazards and associated risks, the HACCP methodology was used to identify the CCP (Critical Control Points). The main results showed that the most critical operations in the entire chain were disinfection of the carcass before pre-cooling and cooking of the feed before consumption.

**Keywords:** chicken, risk, safety, CCP, hazard, corrective and control measures
