Explanation should include the various effects of the HACCP system in the food service environment.
Process/Skill Questions:
Thinking
- What are the seven steps in a HACCP plan?
- When would a food service operation need a HACCP plan?
- What government agencies are involved in the development of a HACCP plan?
Communication
- What are the seven steps to the HACCP system?
- What is the definition of a critical control point?
- What is hazard analysis?
Leadership
- What procedures are needed to ensure that critical control points are correctly met?
- How can a leader set goals to follow HACCP procedures?
Management
- How can management monitor a HACCP plan implementation?
- How can management ensure that procedures are clearly understood by everyone involved in the HACCP plan?
- What actions should be taken to guarantee that HACCP procedures are followed according to accepted guidelines?