Implementation should include
- standards of quality control
- clean-in-place methods
- corrosion-resistant materials
- HACCP plan.
Process/Skill Questions:
Thinking
- Why is it important to have a HACCP plan in place in a food production facility?
- What are some potentially hazardous foods?
Communication
- What are the characteristics of proper finishing materials where food is processed?
- What do employees need to know in order to understand the relationship between the HACCP plan and food safety?
Leadership
- What are the steps to sanitize a non-porous surface?
- What skills are needed to implement an HACCP plan in a food production facility?
Management
- What are the standards for implementing an HACCP plan in a food production facility?
- What resources are needed to implement an HACCP plan in a food production facility?