Which is a preliminary task in developing a HACCP plan?

• A. Verify the flow diagram
• B. Assemble the HACCP team
• C. Describe intended use and consumers of food
• D. Determine critical limits

Answer: (B)

Assembling the HACCP team is the first step because you need a cross‑functional group with the authority and expertise to guide hazard identification, assign responsibilities, and drive all subsequent steps. This team brings the right perspectives from production, sanitation, quality, and regulation, ensuring no important hazard or process detail is overlooked. Once the team is in place, you describe the product and its intended use, map the process with a flow diagram, verify that diagram for accuracy, perform the hazard analysis, identify CCPs, and set critical limits—each step building on the foundation the team provides. The other tasks are carried out after the team is formed: verifying the flow diagram is a validation activity; describing intended use helps define risk context but is part of the initial product/process description; determining critical limits is defined during CCP development.