Definition should include outlining an HACCP, which is defined by the FDA (http://www.fda.gov/Food/GuidanceRegulation/HACCP/) as “a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.”

Process/Skill Questions:

Thinking

Communication

Leadership

Management

Teacher Resource: