Which of these is NOT a step in the HACCP process?

The HACCP (Hazard Analysis Critical Control Point) process is a systematic approach designed to ensure food safety by identifying and managing potential hazards throughout the food production process. The main steps in the HACCP process include conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, performing monitoring procedures, and conducting verification activities.

The step "Preparing a food plan" does not explicitly fit into the standard HACCP framework. Instead, HACCP focuses on controlling hazards through specific practices and procedures directly related to food handling, processing, and safety. The other components—establishing critical limits, conducting verification activities, and performing monitoring procedures—are essential elements of the HACCP system that focus on managing food safety.

Thus, choosing "Preparing a food plan" reflects a lack of alignment with the structured steps outlined in the HACCP approach, making it the correct answer as it is not recognized as a formal step in the HACCP process.