Which practice is key to maintaining hygiene in HACCP?

Implementing regular cleaning schedules is a crucial practice for maintaining hygiene within the HACCP framework. Consistent and thorough cleaning helps minimize the risk of contamination by removing food residues, bacteria, and allergens from surfaces. This proactive approach ensures that the work environment remains safe for food handling and preparation, which is a fundamental aspect of food safety management.

Hygiene is a critical component in preventing foodborne illnesses, and by adhering to regular cleaning schedules, a facility can ensure that all areas are properly sanitized and any potential hazards are controlled. This practice complements other elements of the HACCP plan, such as monitoring critical control points and ensuring proper food handling procedures are followed. In contrast, while aesthetics, marketing training, and customer discounts may enhance customer experience and engagement, they do not directly contribute to the maintenance of hygiene in food preparation areas.