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

Description should include the hazard analysis and critical control points (HACCP) system and 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?
- What is the difference between Active Managerial Control and HACCP?
- Why was the HACCP system created?
- Why is it necessary to follow all steps of the HACCP plan?

Communication

- What nonverbal methods of communication can be used to 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 for others to follow in regard to food safety and sanitation procedures?
- How can leaders create a culture that fosters awareness of the importance of food safety?

Management

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