List the critical steps of HACCP relevant to back-of-house operations.

• A. Develop a marketing plan; forecast demand; set menu prices; train staff.
• B. Cook all foods to proper temperatures; wash hands; sanitize counters; store at room temperature.
• C. Conduct hazard analysis; determine critical control points; establish critical limits; monitor CCPs; establish corrective actions; verify system; keep records.
• D. Order supplies; label all containers; check receipts; close the kitchen.

Answer: (C)

HACCP is a proactive, risk-based approach to food safety that focuses on controlling hazards at specific points in the production process. The seven critical steps—hazard analysis; identifying critical control points; establishing critical limits; monitoring CCPs; implementing corrective actions; verification that the system works; and keeping records—together create a complete framework for back-of-house safety. This structure ensures hazards are anticipated and prevented, with clear, measurable criteria at each control point and thorough documentation to prove compliance.

That’s why the correct choice is the one that exactly lists these seven steps. It reflects how a HACCP plan is built and used in practice, guiding how to identify risks, where controls are needed, what limits must not be exceeded, how to monitor them, what to do when a deviation occurs, how to confirm the system’s effectiveness, and how to document everything.

The other options describe general business tasks or individual safety practices rather than the formal HACCP framework. They may promote safe handling or operations, but they don’t present the structured, seven-step system relied on to prevent, monitor, and verify hazards in a back-of-house operation.