COOKING RECIPE PRESENTATION

• 8.2.4

8.2.4 Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness. 8.2.5 Practice standard personal hygiene and wellness procedures. 8.2.6 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. 8.2.7 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups. 8.2.8 Analyze current types of cleaning and sanitizing materials for proper use.

7-8th GradeArea of Study 8.0

start

Foods 1

Objectives

8.2.4 Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness. .

Click the link!

• HACCP PRINCIPLES
• HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. Principle 6: Establish verification procedures. Principle 7: Establish record-keeping and documentation procedures.

Personal Hygiene

FCS National standards. LEAD FCS. (n.d.). https://www.leadfcsed.org/national-standards.html Program, H. F. (n.d.). HACCP Principles & Application Guidelines. U.S. Food and Drug Administration. https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines YouTube. (n.d.). YouTube. https://www.youtube.com/watch?v=bRrP71AVgOc

Resources