What is a HACCP plan?

A HACCP plan, which stands for Hazard Analysis Critical Control Point, is a systematic approach designed specifically for food safety, aimed at identifying and controlling potential hazards that could compromise food quality. This involves assessing various stages of the food production process to identify biological, chemical, and physical hazards. By implementing a HACCP plan, food establishments can establish control measures at critical points to minimize risks, ensure that food is safe for consumption, and comply with relevant food safety regulations.

The focus on hazards is crucial, as it shifts the emphasis from reactive measures to proactive prevention, ensuring that safety is baked into the food preparation process from the beginning rather than addressed only after issues arise. This makes it an essential practice in any food handling or food production setting.

The other options do not accurately represent what a HACCP plan is. Specifically, while meal planning and marketing are important aspects of running a restaurant, they do not focus on systematic food safety practices like a HACCP plan does. Additionally, tracking food waste, though pertinent to operational efficiency, does not encompass the critical control and risk management components that are fundamental to HACCP.