Title: Explain how the hazard analysis and critical control points (HACCP) system helps to minimize the risk of food-borne illness.
Course: Culinary Arts II (16052-II) > Section: Examining Sanitation

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?