What is one of the first steps in developing a food safety plan?

Conducting a hazard assessment to identify potential risks is a critical first step in developing a food safety plan because it allows food service establishments to identify and evaluate potential biological, chemical, and physical hazards that could affect food safety. This assessment lays the groundwork for implementing controls and preventive measures to mitigate those hazards, ensuring that food served is safe for consumption.

By understanding the specific risks associated with their operations, food businesses can develop tailored strategies to prevent foodborne illnesses, improve sanitation practices, and comply with regulatory requirements. This proactive approach forms the foundation for a comprehensive food safety plan, enabling organizations to ensure the health and safety of their customers effectively.

The other options, such as assessing customer preferences, choosing food types, and setting prices, while important for operational success, do not directly contribute to the fundamental goal of ensuring food safety. Therefore, these steps should follow the primary focus of hazard identification and risk assessment in the food safety planning process.