What is the first preliminary step in developing a HACCP plan?

The first preliminary step in developing a HACCP plan is to assemble the HACCP team. Having a well-defined team is essential because the team's expertise and knowledge are crucial for effectively identifying and controlling hazards throughout the food production process. The team should consist of individuals with diverse knowledge, including production, processing, food safety, and quality assurance, ensuring that all aspects of the operation are covered.

Once the team is assembled, they can collaborate on various tasks necessary for developing a comprehensive HACCP plan, such as conducting hazard analysis and determining Critical Control Points (CCPs). Establishing a strong foundation with a knowledgeable team helps ensure that the subsequent steps in the HACCP plan development process are executed appropriately and effectively.

The other options, while important steps in the HACCP process, are not the first priority. Identifying hazards, documenting scientific bases, and verifying the plan all come after the team is in place and ready to tackle the development of the HACCP plan collaboratively.