What critical control measures must be taken in a food safety plan?

The essential practices for a food safety plan revolve around the identification and management of potential hazards to ensure food safety. This includes identifying hazards that can contaminate food, whether biological, chemical, or physical. Once these hazards are identified, the next step involves monitoring critical control points (CCPs), which are specific locations in the food production process where hazards can be prevented, eliminated, or reduced to safe levels. Establishing corrective actions is crucial as it outlines the steps to be taken when monitoring indicates that a critical control point is not within the established limits. This systematic approach ensures that food safety protocols are conducive to preventing foodborne illnesses and maintaining high standards of food safety in any establishment.

The other options focus on aspects that, while beneficial for customer satisfaction and service efficiency, do not directly contribute to the fundamental components of a food safety plan.