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 in order 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 we advocate for individuals, families, and society when evaluating food safety, food testing, and sanitation procedures to meet health and safety requirements?
Communication
- How can we effectively communicate risk management procedures?
- How can we ensure that procedures are clearly understood by everyone involved in food safety, food testing, and sanitation?
- What are the consequences of not communicating food safety, food testing, and sanitation procedures to employees?
Leadership
- How can we set goals to follow food safety, food testing, and sanitation procedures?
- What actions should we take to guarantee food safety, food testing, and sanitation procedures follow the required guidelines?
- How can we facilitate food safety, food testing, and sanitation procedures in the workplace?
- What happens when food safety, food testing, and sanitation practices are effectively followed?
Management
- What steps do we need to take 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 on the individual, the family, and society?