Paper , Order, or Assignment Requirements

Describe the categories of hazards that may be present in foods and suggest
methods for their control and prevention. Reference WK7-2 How do food recalls contribute to the safety of our nation’s food supply? What do
you think are some strengths and weaknesses of this process? Reference ASSIGNMENT: Reducing the Risk of Foodborne Illnesses
Details: The Hazard Analysis Critical Control Plan (HACCP) is a system used to reduce the
risk of foodborne illnesses in the United States. Preventing problems from
occurring is the paramount goal underlying any HACCP system. The principles
employed in the development of HACCP plans meet the goal of preventing
foodborne illnesses.
In a PowerPoint presentation of 5-10 slides, describe the history and application of
the HACCP system, addressing the following:
1. Provide a brief history of HACCP.
2. Describe the steps involved in the development and implementation of a
HACCP plan.
3. What are the advantages of using HACCP rather than traditional food safety
programs in retail food establishments?
4. Describe critical control points and critical limits as they are used in HACCP
programs and what happens when there is a deviation.
5. Why is monitoring an important step in the HACCP system?