Title: Implement corrective action for adulterated foods.
Course: Culinary Arts II (16052-II) > Section: Examining Sanitation

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?