Assignment: Reducing The Risk Of Food-Borne Illnesses
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?
Format your assignment according to the following formatting requirements:
1. The answer should be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides.
2. The response also include a cover page containing the title of the assignment, the student's name, the course title, and the date. The cover page is not included in the required page length.
3. Also Include a reference page. The Citations and references should follow APA format. The reference page is not included in the required page length.