Demonstration should include

• explaining ways that the HACCP system helps food-service establishments maintain safe food handling through the flow of goods
• identifying foods and procedures that are potential causes of foodborne illnesses
• developing facility procedures that will reduce the risk of foodborne illnesses
• monitoring procedures to keep food safe
• developing a system of recordkeeping to ensure food safety.

Process/Skill Questions:

Thinking

• What procedures are needed to ensure food safety and sanitation?
• What factors affect decisions in evaluating food safety and sanitation procedures?
• What choices should be advocated for individuals, families, and society when evaluating food safety, food testing, and sanitation procedures to meet health and safety requirements?

Communication

• How can risk management procedures be effectively communicated?
• How can one ensure that procedures are clearly understood by everyone involved in food safety, food testing, and sanitation?
• What are the consequences of failing to communicate food safety, food testing, and sanitation procedures to employees?

Leadership

• How can one set goals to follow food safety, food testing, and sanitation procedures?
• What actions should be taken to guarantee food safety, food testing, and sanitation procedures follow the required guidelines?
• How can food safety, food testing, and sanitation procedures in the workplace be facilitated?
• What happens when food safety, food testing, and sanitation practices are effectively followed?

Management

• What steps should be taken to ensure proper food safety, food testing, and sanitation procedures are followed?
• What criteria are needed to develop a plan for following food safety, food tasting, and sanitation procedures?
• What might be the consequences of safety and sanitation procedures for the individual, the family, and society?