HACCP plan

Skill Area: Food Service Management

Assignment Title:  Applying a HACCP (Hazard Analysis Critical Control Point) Plan

What I learned: This assignment allowed me to demonstrate what I learned about the HACCP certification process by preparing and creating a HACCP plan for an entree that would typically be served by a school lunch program. 

Reflection to assignment:  This assignment showed me how useful and important having a HACCP plan in place for food-service production is. Without a HACCP plan there is much more room to create a product that will not be safe for consumption. Initially this seemed like it was going to be lots of work to make, however it allows for less work later by guaranteeing an orderly and safe kitchen once the plan is put into place.

Relevance to the profession: The skills taught through this assignment can be utilized in various food-service production sites. It is valuable to know HACCP and even more valuable to be able to apply it to specific foods and kitchen areas.