The materials, ingredients, and equipment used must be included in a
HACCP plan.
Hazard analysis and critical control points(HACCP) is a safety plan used in
preparing food in order to ensure risks such as biological and chemical are
reduced to the barest minimum.
This plan contains the materials, ingredients and equipment which are the
vital components used in preparing food(sous vide soup). The components
are analyzed to identify and control the ones which may cause any form of
hazard.
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