Final answer:
A raw bean sprout establishment must have a HACCP (Hazard Analysis Critical Control Point) plan, which is key for food safety and complies with regulatory requirements, above other business necessities such as a marketing plan or financial audit.
Step-by-step explanation:
An establishment sprouting raw bean sprouts must have a Hazard Analysis Critical Control Point (HACCP) plan. The HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It designs measurements to reduce these risks to a safe level. In this way, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. While a marketing plan, financial audit, and customer feedback system are important for the business aspect, the HACCP plan is critical from a safety and regulatory compliance standpoint, especially for a business involved with the production of food items such as bean sprouts.