How many HACCP plans are typically needed for an organization?

The correct response highlights that an organization often requires more than one HACCP plan due to the diversity in its processing activities. Different products may have distinct processes, risk factors, and critical control points that necessitate individualized plans to ensure food safety. By tailoring HACCP plans to each unique processing activity, organizations can better address the specific hazards associated with their products and maintain compliance with food safety regulations.

For instance, a facility that processes both ready-to-eat products and raw ingredients would need separate HACCP plans to account for the varying risks associated with each category, such as the handling and cooking requirements for raw products versus the storage and shelf-life concerns for ready-to-eat items. Similarly, a plant that produces multiple types of food (e.g., dairy, meat, and vegetables) may require distinct plans for each product line to effectively manage the specific hazards related to each.

Thus, recognizing the need for multiple HACCP plans based on processing activities allows organizations to implement a more comprehensive and rigorous food safety system.