Introduced to food materials in the foodservice

Reference no: EM133321032

Assignment:

1) The article states that the foodservice industry has been responsible for most of the confirmed foodborne illness outbreaks that have occurred in Western countries. Do you agree? Disagree? Please provide at least two reasons supporting your argument. Discuss the reasons.

2) From the foodservice standpoint, potential hazards can be divided into two categories: those that are introduced to food materials in the foodservice (example: pathogens from an unsanitized utensil) and those that come with the food material itself (example: pathogens found in ground beef). Please provide at least one hazard from each category and discuss at least one method for reducing or eliminating that particular hazard.

3) The article states that hundreds of recipes are used by a foodservice, but only a few are good candidates for HACCP. Why do you think this is so? Discuss.

4) Better (more reliable) food safety can be achieved if HACCP and sanitation systems are running simultaneously. Please provide at least one outcome that you think could happen if a facility had a HACCP plan but no sanitation system, and at least one outcome that could happen if a facility had a sanitation system but no HACCP plan. Discuss these outcomes in detail. Who might be harmed by these outcomes?

References:

Integrating Hazard Analysis and Critical Control Point HACCP and Sanitation for Verifiable Food Safety

Reference no: EM133321032

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