A food establishment that packages MAP (Modified Atmosphere Packaging) food should?

In a food establishment that uses Modified Atmosphere Packaging (MAP), it's essential to have a Hazard Analysis Critical Control Point (HACCP) plan. MAP alters the composition of the atmosphere surrounding food products to preserve quality and extend shelf life by using gases such as nitrogen or carbon dioxide. This method can potentially create environments conducive to the growth of pathogens if not monitored properly.

A HACCP plan systematically identifies and evaluates any hazards that may occur during the packaging and storage processes. It sets out critical control points where these hazards can be managed and mitigated, ensuring food safety. Implementing such a plan is crucial for maintaining safe and compliant operations, particularly in environments where food preservation methods affect microbial viability and overall food safety.

While other options may pertain to certain aspects of food safety or specific regulations, the control and management of hazards in MAP processes through a HACCP plan is the fundamental requirement for a food establishment engaged in this packaging method.