Which of the following statements about HACCP plans is true?

The correct statement regarding HACCP plans is that more than one HACCP plan may be needed for different processes. This is because HACCP (Hazard Analysis and Critical Control Points) is designed to address specific hazards that may vary across different processes or products. Each process within a food operation may present unique hazards that need to be identified and controlled, necessitating separate HACCP plans tailored to those specific conditions. For instance, a restaurant may require one HACCP plan for its cooking processes and another for its food safety handling during preparation.

Inconsistent information is present in the other statements. While foodservice HACCP plans can indeed be influenced by recipes, they typically focus on specific hazards and critical control points rather than being solely recipe-driven. Conversely, food manufacturing plans may have some recipe components but they are predominantly established around the processes and hazards related to production rather than recipes alone. Additionally, a statement of scope generally outlines the boundaries or the parameters of the HACCP plan but may not explicitly define the start and endpoints in the way that could be inferred from that option. Hence, the need for multiple HACCP plans to cater to different processes is accurately reflected in the correct answer.