What is required from establishments when producing RTE products under HACCP or SSOP plans regarding Lm?

The correct response emphasizes the necessity for establishments producing Ready-To-Eat (RTE) products under Hazard Analysis Critical Control Point (HACCP) or Sanitation Standard Operating Procedures (SSOP) plans to address relevant hazards of concern, specifically regarding Listeria monocytogenes (Lm).

In the context of HACCP and SSOP, risk assessment is fundamental. Establishments are required to identify potential hazards associated with their production processes that could pose a risk to food safety, particularly microorganisms like Listeria, which can thrive in RTE foods. This involves conducting a thorough hazard analysis to determine where in the production process Lm could potentially be introduced or proliferate. By addressing these hazards, establishments can implement proper controls and preventive measures—such as sanitation measures, temperature control, and monitoring procedures—to minimize the risk of listeriosis outbreaks among consumers.

While preventive measures, documentation, and employee training play significant roles in an effective food safety program, they are secondary to the initial step of identifying and addressing the specific hazards that must be controlled to ensure the safety of RTE products. Understanding and managing these risks are fundamental components of compliance with HACCP principles and ultimately safeguard public health.