GCU HLT555 Week 7 Assignment Latest 2019 AUGUST
HLT555 Environmental Health
Week 7 Assignment
Reducing
the Risk of Foodborne 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:
Provide a
brief history of HACCP.
Describe
the steps involved in the development and implementation of a HACCP plan.
What are
the advantages of using HACCP rather than traditional food safety programs in
retail food establishments?
Describe
critical control points and critical limits as they are used in HACCP programs
and what happens when there is a deviation.
Why is
monitoring an important step in the HACCP system?
You are
required to use a minimum of three additional references in preparing your
presentation.
APA format
is not required, but solid academic writing is expected.
This
assignment uses a grading rubric. Instructors will be using the rubric to grade
the assignment; therefore, students should review the rubric prior to beginning
the assignment to become familiar with the assignment criteria and expectations
for successful completion of the assignment.
You are not
required to submit this assignment to LopesWrite, unless otherwise directed by
your instructor. If so directed, refer to the directions in the Student Success
Center. Only Word documents can be submitted to LopesWrite.
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