Final answer:
The first step in developing a HACCP plan is the analysis of menu items, which is essential for identifying potential food safety hazards and establishing control measures to prevent contamination.
Step-by-step explanation:
The first step in developing a Hazard Analysis and Critical Control Point (HACCP) plan is to conduct an analysis of your menu items. This is because HACCP is designed to prevent food safety problems by identifying and controlling potential hazards from the production to consumption stages. It is a systematic approach used widely in food production and preparation to ensure that food is safe to eat. By analyzing your menu items, you determine the different stages at which contamination could potentially occur and establish control measures.
This approach originated from collaborations with organizations like NASA and the Pillsbury Company to ensure the safety of food for astronauts, eliminating possible foodborne illness contaminants in a critical environment such as space. Today, HACCP is utilized in various food handling processes including seafood, juice, and dairy products to maintain high standards of food safety.