Final answer:
The number of foodservice workers employed at an establishment is not a factor used to develop control measures in a HACCP plan. HACCP focuses on controlling hazards like microorganism growth, toxins, and disease symptoms that can affect food safety. The correct choice is c. Number of foodservice workers employed at an establishment.
Step-by-step explanation:
In Hazard Surveillance, the contributing factor that is not typically used to develop control measures in a HACCP (Hazard Analysis Critical Control Points) plan is the number of foodservice workers employed at an establishment. A HACCP plan focuses on identifying and controlling hazards that could affect food safety, such as the growth of microorganisms, presence of toxins, and symptoms of specific foodborne agents. Factors such as the number of employees do not directly contribute to the control of hazardous elements in food production and handling processes.
Control measures in a HACCP plan are developed based on factors like the growth and sources of microorganisms (bacteria such as Bacillus cereus, Campylobacter jejuni, Clostridium spp., etc.), the presence of toxins from the environment or produced by microbes, and knowledge about the symptoms of foodborne diseases like norovirus. The primary goal is to prevent foodborne diseases by monitoring critical points where potential contamination can occur, from production to consumption.