Title: Implement a hazard analysis critical control point (HACCP) plan.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Implementation should include HACCP principles:

- 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 some signs of adulterated foods?
- What are the established procedures for corrective action regarding adulterated foods?

Communication

- What is the definition of a critical control point?
- What is hazard analysis?

Leadership

- What procedures are needed to ensure that CCPs are correctly met?
- What are examples of corrective actions?

Management

- How can management monitor a HACCP plan implementation?