Title: Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.
Course: Catering/Banquet Specialization (16052-IV) > Section: Implementing Kitchen Safety and Sanitation

Implementation should include

- following the HACCP system when handling all foods and performing all procedures that are likely to cause foodborne illnesses
- developing facility procedures, using HACCP, that will reduce the risk of foodborne illnesses
- monitoring procedures to keep food safe
- maintaining applicable records.

Process/Skill Questions:

Thinking

- How should food safety and sanitation procedures be evaluated?
- What are food-borne illnesses?
- What is an outbreak of food-borne illness?

Communication

- What are the ramifications of foodborne illnesses in a facility?
- What are the steps for reporting a foodborne illness outbreak?

Leadership

- What procedures should be in place to report contamination of food items?
- Who should take leadership roles to ensure proper use of HACCP?
- How do you promote a culture of food safety within the organization?

Management

- What steps are needed to monitor corrective actions, record keeping, and verification in the HACCP process?
- Who is responsible for HACCP training?
- What are the consequences to the food service establishment in the event of an outbreak of foodborne illness?