Identify the seven hazard analysis and critical control points (HACCP) principles.

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: