Which of the following is NOT one of the principles of a HACCP plan?

Which of the following is NOT one of the principles of a HACCP plan?

• A. Conduct hazard analysis
• B. Establish procedures for record keeping
• C. Marketing food products
• D. Monitoring procedures

Answer: (C)

C is considered the correct choice because the principles of a HACCP (Hazard Analysis Critical Control Point) plan focus on identifying and controlling potential hazards in food preparation to ensure safety. The primary objectives of HACCP include conducting a hazard analysis, establishing critical limits, monitoring procedures, implementing corrective actions, and maintaining proper record-keeping. Marketing food products does not fall within the scope of HACCP principles, which are strictly concerned with food safety management. The other options, such as conducting hazard analysis, establishing monitoring procedures, and implementing record-keeping, are essential components of the HACCP framework that work together to prevent foodborne illnesses and ensure that food is handled safely from production to consumption.

C is considered the correct choice because the principles of a HACCP (Hazard Analysis Critical Control Point) plan focus on identifying and controlling potential hazards in food preparation to ensure safety. The primary objectives of HACCP include conducting a hazard analysis, establishing critical limits, monitoring procedures, implementing corrective actions, and maintaining proper record-keeping.

Marketing food products does not fall within the scope of HACCP principles, which are strictly concerned with food safety management. The other options, such as conducting hazard analysis, establishing monitoring procedures, and implementing record-keeping, are essential components of the HACCP framework that work together to prevent foodborne illnesses and ensure that food is handled safely from production to consumption.