Implement a hazard analysis critical control point (HACCP) plan.

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?