Describe the latest advancements in food safety.

Description should include

• the hazard analysis and critical control points (HACCP) system
• the ALERT program (i.e., Assure, Look, Employees, Reports, Threat)
• advancements in safety for refrigeration, food preservation, and cooking techniques.

Process/Skill Questions:

Thinking

• What procedures are needed to ensure food safety and sanitation?
• What are the advantages of Active Managerial Control (AMC)?
• What is the difference between AMC and HACCP?
• Why was the HACCP system created?
• Why is it necessary to follow all steps of the HACCP plan?

Communication

• What nonverbal communication can remind employees of the safe handling of food?
• What can be the consequences of not communicating food safety and sanitation procedures to employees?

Leadership

• How can leaders be aware of current information about food safety?
• How can leaders set guidelines regarding food safety and sanitation procedures?
• How can leaders create a culture that fosters awareness of food safety?

Management

• What training should all employees have in the safe handling of food?
• What criteria help define food safety and sanitation procedures?