Which food safety regulation demands that food service establishments have a written food safety plan?

The requirement for food service establishments to have a written food safety plan is rooted in HACCP regulations. HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach to food safety that focuses on preventing hazards at various stages of food production and preparation. The regulations emphasize the importance of identifying potential hazards, establishing critical control points, and implementing monitoring procedures to ensure food safety.

Having a written food safety plan is essential as it documents the processes and procedures that a food service establishment must follow to comply with these regulations. This plan serves as a guide to help staff understand their responsibilities in maintaining safe food handling practices and as a record that can be referenced during inspections or audits.

The other options do not specifically mandate a written food safety plan. FEMA guidelines focus more on emergency management and disaster preparedness, OSHA standards are primarily concerned with occupational safety and health, and FDA recommendations provide general guidance on food safety but do not impose strict requirements like HACCP does.