Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.

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?