What is the first step in developing a food safety plan?

The first step in developing a food safety plan is identifying potential hazards. This step is critical because it allows establishments to assess what specific risks exist in their food handling processes. By recognizing potential biological, chemical, and physical hazards that could compromise food safety, operators can develop strategies to mitigate these risks effectively. This preliminary assessment forms the foundation of an effective food safety plan, as it informs the subsequent stages, such as determining critical control points and implementing corrective actions.

Other options, while important in their own right, do not address the immediate need to evaluate the risks inherent in food handling. Market research might provide insights into consumer preferences or competitive practices but does not directly contribute to food safety. Implementing training sessions is essential for educating staff on food safety practices, but it can only be effective once hazards have been identified. Budget allocation is necessary for resource management but is not relevant until the specific needs and risks are understood. Thus, identifying potential hazards is crucial for ensuring food safety in any culinary operation.