Final answer:
Operations must have a HACCP plan when they deal with the production, processing, or handling of food products. HACCP, a proactive food safety system, is mandated by entities like the FDA for certain high-risk food categories to prevent foodborne illnesses.
Step-by-step explanation:
Operations are required to have a Hazard Analysis and Critical Control Point (HACCP) plan in place when they are involved in the manufacturing, processing, or handling of foods that are meant for consumption by the public. The HACCP system, originally developed by the Pillsbury Company in collaboration with NASA to ensure food safety for astronauts, has become a standard in the food industry to prevent food safety issues. It is designed to proactively identify and control potential hazards at specific points in the production process. Regulatory agencies like the Food and Drug Administration (FDA) mandate the implementation of HACCP plans for certain high-risk food categories such as seafood, juice, and dairy products to protect the public from foodborne diseases.
Adhering to HACCP guidelines is essential for operations to demonstrate that their products are free from pathogens before they can be sold. Regular maintenance, such as comprehensive cleaning of equipment, and bacteriological testing are among the practices to ensure compliance with food safety standards. Moreover, the application of HACCP principles helps in managing critical control points to avoid the common causes of foodborne illnesses, thus ensuring the health and safety of consumers.