Title: Define Hazard Analysis Critical Control Point (HACCP).
Course: Food Science and Dietetics (19254) > Section: Implementing Risk Management

Definition should include outlining an HACCP, which is defined by the FDA (http://www.fda.gov/Food/GuidanceRegulation/HACCP/) as “a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.”

Process/Skill Questions:

Thinking

- What are the seven steps of HACCP?
- How do the seven steps help control food safety?
- What foods require a HACCP plan?
- What are the four types of hazards?
- How is critical control point (CCP) calculated?

Communication

- How is the importance of following a HACCP plan communicated to employees?
- Who is responsible for HACCP training?

Leadership

- Why is it important to report violations of the HACCP plan to proper authorities?
- What is the role of watch groups when it comes to fair and true labeling?

Management

- Who is responsible for ensuring that the HACCP plan is followed?
- What procedures are in place to oversee the HACCP plan?

Teacher Resource:

- Hazard Analysis Critical Control Point (HACCP), U.S. Food and Drug Administration (https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp)