Title: Identify the seven hazard analysis and critical control points (HACCP) principles.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Identification should include the following:

- Conduct a hazard analysis.
- Determine critical control points (CCPs).
- Establish critical limits.
- Establish monitoring procedures.
- Identify corrective actions.
- Verify that the system works.
- Establish procedures for record-keeping and documentation.

Process/Skill Questions:

Thinking

- What are the benefits and costs of implementing a HACCP plan?
- What are some signs of adulterated foods?
- What are the established procedures for corrective action regarding adulterated foods?

Communication

- How should a HACCP plan be communicated from one shift to another?

Leadership

- What are examples of corrective actions?
- How is the HACCP system implemented in the world around us?

Management

- What practices should management use to ensure that a HACCP plan is being implemented?

Teacher Resources:

- HACCP Principles & Application Guidelines, FDA
- Food Safety, Iowa State University