Title: Describe the latest advancements in food safety.
Course: Introduction to Culinary Arts (16051-36) > Section: Investigating Kitchen and Food Safety

Description should include

- the hazard analysis and critical control points (HACCP) system
- the ALERT program (i.e., Assure, Look, Employees, Reports, Threat)
- advancements in safety for refrigeration, food preservation, and cooking techniques.

Process/Skill Questions:

Thinking

- What procedures are needed to ensure food safety and sanitation?
- What are the advantages of Active Managerial Control (AMC)?
- What is the difference between AMC and HACCP?
- Why was the HACCP system created?
- Why is it necessary to follow all steps of the HACCP plan?

Communication

- What nonverbal communication can remind employees of the safe handling of food?
- What can be the consequences of not communicating food safety and sanitation procedures to employees?

Leadership

- How can leaders be aware of current information about food safety?
- How can leaders set guidelines regarding food safety and sanitation procedures?
- How can leaders create a culture that fosters awareness of food safety?

Management

- What training should all employees have in the safe handling of food?
- What criteria help define food safety and sanitation procedures?