Which of the following is NOT one of the Principles of HACCP?

One of the fundamental principles of HACCP (Hazard Analysis Critical Control Point) is to identify and establish critical limits that must be adhered to at each critical control point within the food safety system. This ensures that food remains safe to consume by controlling potential hazards.

Conducting a hazard analysis is also a crucial part of HACCP. This involves identifying potential hazards that could pose a risk to food safety during processing, which allows for the establishment of appropriate controls.

Establishing verification procedures is another essential principle of HACCP. Verification involves checking that the HACCP system is functioning as intended and that the critical limits are being met.

On the other hand, designing a menu does not directly relate to HACCP principles. Menu design focuses more on food selection and presentation rather than the safety and quality control measures that HACCP is concerned with. Thus, it does not fit into the HACCP framework, which is centered around preventing, eliminating, or reducing food safety hazards. This distinction makes it clear why menu design is not considered one of the principles of HACCP.