Title: Implement food preparation, production, and testing systems.
Course: Food Science and Dietetics (19254) > Section: Examining Food Processing, Preservation, and Packaging

Implementation should include

- standards of quality control
- clean-in-place methods
- corrosion-resistant materials
- HACCP plan.

Process/Skill Questions:

Thinking

- Why is it important to have a HACCP plan in place in a food production facility?
- What are some potentially hazardous foods?

Communication

- What are the characteristics of proper finishing materials where food is processed?
- What do employees need to know in order to understand the relationship between the HACCP plan and food safety?

Leadership

- What are the steps to sanitize a non-porous surface?
- What skills are needed to implement an HACCP plan in a food production facility?

Management

- What are the standards for implementing an HACCP plan in a food production facility?
- What resources are needed to implement an HACCP plan in a food production facility?