Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.
What does HACCP stand for, and why is this implemented as a plan in food service establishments?
What would be five prerequisites for food safety training programs? How would you implement and assess this
What are some concepts that we can apply in the food service area to ensure that we, as employees, do not
contaminate foods? Describe some preventative measures for customers to reduce the risk of food contamination
(i.e., a buffet).
What would be somÕÉ≠†Њ†e internal cooking temperatures that we should use for foods, such as beef, pork,
poultry, seafood, and produce?