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 food-borne illnesses
- developing facility procedures, using HACCP, that will reduce the risk of food-borne illnesses
- monitoring procedures in order to keep food safe
- maintaining applicable records.
- How should food safety and sanitation procedures be evaluated?
- What are food-borne illnesses?
- What is an outbreak of food-borne illness?
- What are the ramifications of food-borne illnesses in a facility?
- What are the steps for reporting a food-borne illness outbreak?
- What procedures should be in place to report contamination of food items?
- Who should take leadership roles to ensure proper use of HACCP?
- 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 food-borne illness?
Related Standards of Learning
The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
- Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
- Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
- Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
- Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
- Analyze false premises claims, counterclaims, and other evidence in persuasive writing.
The student will analyze, evaluate, synthesize, and organize information from a variety of credible resources to produce a research product.
- Frame, analyze, and synthesize information to solve problems, answer questions, and generate new knowledge.
- Analyze information gathered from diverse sources by identifying misconceptions, main and supporting ideas, conflicting information, point of view, or bias.
- Critically evaluate the accuracy, quality, and validity of the information.
- Cite sources for both quoted and paraphrased ideas using a standard method of documentation, such as that of the Modern Language Association (MLA) or the American Psychological Association (APA).
- Define the meaning and consequences of plagiarism and follow ethical and legal guidelines for gathering and using information.
- Demonstrate ethical use of the Internet.
Other Related Standards
FCCLA National Programs
Career Connection: My Career
Career Connection: My Life
Career Connection: My Path
Career Connection: My Skills
Power of One: A Better You
Power of One: Working on Working
FCCLA: STAR Events (2019)
Check the national FCCLA portal.
Hospitality, Tourism, and Recreation
Public Policy Advocate
National Standards for Family and Consumer Sciences Education
Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of food borne illness.