Final answer:
An establishment must always have a HACCP plan when curing their own meat due to the potential food safety hazards involved in the process.
Step-by-step explanation:
If an establishment is going to cure their own meat, they must have a HACCP plan. The correct answer to the question is A. Always. HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. Establishments that cure meat are required to have an HACCP plan because the process of curing can potentially introduce food safety hazards that need to be effectively controlled.