Assignment: Reducing the Risk of Foodborne Illnesses HLT 555

Assignment: Reducing the Risk of Foodborne Illnesses HLT 555

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.

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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.

1. Wash Your Hands
One of the most important personal hygiene habits can also prevent foodborne illness. Following these simple steps ensures that you are making the most of your handwashing:

Assignment: Reducing the Risk of Foodborne Illnesses HLT 555Wet your hands with warm water.
Apply soap to your hands
Wash and scrub for 20 seconds (this is about how long it takes to sing Twinkle, Twinkle, Little Star at normal speed).
Rinse off the soap
Dry your hands with an air dry or paper towel. If possible, turn off the faucet with a paper towel.
Frequent and thorough hand washing can help keep everyone safe. You should wash your hands:

Before handling food
After touching raw meat
After going to the bathroom or changing a diaper
Handling garbage
After sneezing, coughing, or blowing your nose
Anytime you think your hands may be contaminated
Although it seems simple, washing your hands is the first line of defense in preventing foodborne illness. More information can be found here about proper hand washing techniques.