Which of the following is a key component of a food safety plan?

A key component of a food safety plan is the identification of hazards, the establishment of monitoring procedures, and the development of corrective actions. This aspect is essential because it directly addresses the safety of food handling and preparation processes. By identifying potential hazards—biological, chemical, or physical—that could compromise food safety, an organization can implement effective monitoring procedures to ensure that safety standards are consistently met. Furthermore, having corrective actions in place ensures that if a safety breach occurs, there is a plan to rectify the issue, which can prevent foodborne illnesses and maintain public health.

Other options, while relevant to the overall operation of a food service establishment, do not focus specifically on food safety. For instance, recipe compilation and ingredients sourcing are more concerned with menu development and procurement, rather than the systematic management of food safety risks. Budget management relates to financial planning and does not directly tackle the health and safety measures necessary in food handling operations. Thus, only a comprehensive strategy that encompasses hazards identification, monitoring, and corrective actions qualifies as a fundamental part of a food safety plan.