What is a primary component of a food safety plan based on HACCP?

A primary component of a food safety plan based on HACCP (Hazard Analysis Critical Control Point) is identifying hazards. This step is crucial because the purpose of a HACCP plan is to proactively prevent food safety issues by pinpointing potential hazards in the food production process.

The identification of hazards involves analyzing each step in the food handling process—from receiving ingredients to serving the final dish—and recognizing biological, chemical, and physical hazards that could compromise food safety. Once these hazards are identified, controls can be established to minimize or eliminate the risks associated with those hazards. This process is foundational to ensuring food safety and quality in any culinary operation.

The other choices do not serve as primary components of a HACCP plan. Flavor testing relates more to quality control rather than safety, recipe development is concerned with culinary creativity and consistency, and customer feedback, while valuable for enhancing service and satisfaction, does not directly contribute to a structured food safety plan.