What is a HACCP plan?

A HACCP plan, which stands for Hazard Analysis Critical Control Points, is a systematic approach designed to identify, evaluate, and control food safety hazards. This plan is essential for ensuring food safety in food establishments, as it allows food service operators to proactively manage risks that could cause foodborne illnesses.

By focusing on critical control points throughout the food preparation and handling process, a HACCP plan helps to establish procedures that prevent hazards at specific stages, such as food storage, cooking, and serving. This structured method not only enhances food safety but also helps comply with regulations set forth by health authorities.

Other options describe different aspects of food service management but do not encapsulate the core essence of HACCP. For instance, while serving food, cleaning equipment, and training employees are all important components of food service, they do not specifically address the systematic approach to hazard management that HACCP emphasizes.