Which of the following best describes a food processing plant?

A food processing plant is best described as a commercial operation that manages packaging and labeling of food. This definition encapsulates the primary functions of food processing facilities, which involve transforming raw ingredients into marketable food products through a series of processes, including preparation, preservation, and packaging.

In this context, processing can involve a variety of methods such as cooking, freezing, canning, and packaging to enhance the safety, shelf life, and accessibility of food products. Additionally, food processing plants play a key role in ensuring that foods are correctly labeled in compliance with food safety regulations, which is critical for consumer information and safety.

The other choices do not accurately reflect the comprehensive nature of food processing plants. Establishments that serve meals to the public focus primarily on food service rather than processing, while places that prepare food for immediate consumption have a limited scope that does not include longer-term processing aspects. Similarly, a factory producing non-food items does not align with the definition since it does not involve food processing activities. Thus, option B correctly captures the essence of what a food processing plant does.