Final answer:
Implementing a HACCP plan in a food service establishment can prevent foodborne illnesses, improve operational efficiency, and enhance consumer confidence.
Step-by-step explanation:
Implementing a Hazard Analysis and Critical Control Point (HACCP) plan in a food service establishment can result in several benefits. Firstly, it helps to prevent the occurrence of foodborne illnesses by identifying and controlling potential hazards at critical points in the food production process. This includes implementing measures such as proper food handling, storage, and temperature control to ensure food safety. Secondly, a HACCP plan can improve overall operational efficiency and reduce costs by preventing food waste and product recalls. Lastly, it enhances consumer confidence in the establishment's commitment to food safety, leading to a positive reputation and increased customer satisfaction.