Chapter Thirteen Objectives

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At the completion of this chapter a student shall be able to:

• recognize Hazard Analysis Critical Control Point Acronyms.
• define the HACCP system .
• list the seven HACCP component steps.
• define a CP and CCP.
• recognize a flow chart
• recognize monitoring forms
• delineate benefits and methodology of record keeping systems
• recognize the need for corrective action.

At the completion of this chapter an advanced student shall be able to perform the prior objectives and in addition to shall be able to:

• evaluate flow charts
• design food service procedures based on Food Model Code standards to monitor CCP's.
• prepare monitoring forms based on needs evaluations within specific food service facilities and record keeping systems
• evaluate effectiveness of procedures and record keeping systems
• incorporate corrective action into procedures and record keeping systems

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