Hazard Analysis Critical Control Point
Assignment’s description:
I am suppose to use the techniques I learned in Hazardous Analysis Critical Control Point (HACCP) to help prevent and protect food from any biological, chemical, and physical hazard.
What I learned:
With this project I learned about the importance of food safety and how to carefully determine what’s hazardous to food or not. To analyze and think critically were some of the great skills that I have learned and applied in this project. I had to carefully break down each steps of the HACCP and explain the importance of the steps.
Reflection to assignment:
Food safety is a huge issue in the world therefore, when inspecting or determining what’s safe or not for the food, one needs to be careful and thoughtful when it comes to proper preparation.
Relevance to the profession:
This is very important system to learn and understand within this professional field because as health care workers in the field of nutrition, we need to understand when foods are safe and not safe for the public to consume.