Implementation should include
- identifying the critical control point
- isolating adulterated foods from other foods
- following established procedures for the corrective action.
Process/Skill Questions:
Thinking
- What are some signs of adulterated foods?
- What are the established procedures for corrective action regarding adulterated foods?
- What factors might influence the choice of corrective action to take?
Communication
- What is the definition of adulterated foods?
- What is the definition of the temperature danger zone?
- How can corrective action be communicated to employees?
Leadership
- How should adulterated foods be reported?
- What are examples of corrective actions?
Management
- What are the steps that can be taken to minimize or eliminate adulterated foods?
- Who establishes corrective procedures for adulterated foods?