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

Communication

Leadership

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?