What is a food safety plan?

A food safety plan is fundamentally a strategy designed to prevent foodborne illnesses. This plan outlines the procedures and policies necessary to ensure that food is handled, prepared, and served in a manner that minimizes the risk of contamination. It typically includes hazard analysis, critical control points (HACCP), and sanitation practices that staff must follow to protect public health.

In contrast, while a document listing all employees is important for organizational purposes, it does not directly address food safety. Similarly, the menu approval process involves establishing acceptable food items but does not inherently cover safe handling and preparation methods. A customer feedback tool is valuable for improving service and food quality based on consumer experiences but does not contribute to the establishment of safety practices in food service. This highlights the distinct role that a comprehensive food safety plan plays in protecting consumers from food-related hazards.