Answered

Which of the following is a preliminary step to developing a HACCP plan?

A. Having multiple foodborne illness outbreaks.
B. Developing a flow diagram to describe a process.
C. Enforcing a strict dress code for all employees.
D. Receiving failing marks on a health inspection.



Answer :

GinnyAnswer

Final answer:

To develop an effective HACCP plan, conducting a hazard analysis, developing a flow diagram, and determining preventative controls are crucial steps.


Explanation:

The preliminary step to developing a HACCP

One of the preliminary steps to developing a Hazard Analysis Critical Control Points (HACCP) plan is to conduct a hazard analysis to identify food safety hazards such as biological, chemical, or physical hazards. This includes focusing on pathogens, allergens, and metal fragments.

Another important step is to develop a flow diagram to describe the process. This helps in visualizing the steps in the process and identifying potential hazards at each stage.

It is crucial to determine preventative controls for the process and product, in addition to managing concerns through supplier programs and prerequisite programs.


Learn more about Hazard Analysis Critical Control Points (HACCP) here:

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