Final answer:
True, specific HACCP plans are required for each food processing plant to prevent, rather than detect, food safety issues, ensuring that foods are free from disease-causing contaminants.
Step-by-step explanation:
True, every processing plant must have a Hazard Analysis and Critical Control Point (HACCP) plan that is specifically designed for that facility. The development of HACCP was a significant food safety system initiated to address the unique needs of assuring food safety for NASA's human space flights. It was established by the Pillsbury Company to prevent, rather than detect, food safety problems, aiming to ensure that foods are free from contaminants and toxins that could cause disease. The U.S. Food and Drug Administration (FDA) has since mandated HACCP plans for various food industries, including those handling seafood, juice, and dairy products. This proactive approach to food safety ensures customized safety procedures for each plant to manage and mitigate risks throughout food processing.