When an operation submits a HACCP plan to the regulatory authority, which of the following must the plan generally include?

Explanation

A HACCP plan submitted for a specialized process must describe the food and the process, typically with a flow diagram, identify the critical control points and their critical limits, and describe monitoring, corrective actions, and record-keeping. Those elements let the regulatory authority judge whether the hazards are controlled. A customer list is traceability information a recall might use, not part of the plan, and marketing budgets and competitor lists are business information that says nothing about hazard control.