Implementation should include
- following the HACCP system when handling all foods and performing all procedures that are likely to cause food-borne illnesses
- developing facility procedures, using HACCP, that will reduce the risk of food-borne illnesses
- monitoring procedures in order to keep food safe
- maintaining applicable records.
Process/Skill Questions:
Thinking
- How should food safety and sanitation procedures be evaluated?
- What are food-borne illnesses?
- What is an outbreak of food-borne illness?
Communication
- What are the ramifications of food-borne illnesses in a facility?
- What are the steps for reporting a food-borne illness outbreak?
Leadership
- What procedures should be in place to report contamination of food items?
- Who should take leadership roles to ensure proper use of HACCP?
Management
- What steps are needed to monitor corrective actions, record keeping, and verification in the HACCP process?
- Who is responsible for HACCP training?
- What are the consequences to the food service establishment in the event of an outbreak of food-borne illness?