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    07 Task Performance 1 - ARG

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    Jerico Santiago
    The document provides instructions for a group task to create a Hazard Analysis and Critical Control Points (HACCP) plan for a local food establishment. The group must: 1) Select a food establishment, research its food handling processes, and avoid duplicating other groups' selections. 2) Draft the HACCP plan following Codex guidelines, including assembling a team, describing the product, identifying intended use, constructing process flows, confirming the on-site flow diagram, listing potential hazards and controls, determining critical control points, establishing limits for each CCP, and establishing a monitoring system for each CCP. 3) Submit the output following a specified format, including the group members' names

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    07 Task Performance 1 - ARG

    Uploaded by

    Jerico Santiago
    654 views1 page
    The document provides instructions for a group task to create a Hazard Analysis and Critical Control Points (HACCP) plan for a local food establishment. The group must: 1) Select a food establishment, research its food handling processes, and avoid duplicating other groups' selections. 2) Draft the HACCP plan following Codex guidelines, including assembling a team, describing the product, identifying intended use, constructing process flows, confirming the on-site flow diagram, listing potential hazards and controls, determining critical control points, establishing limits for each CCP, and establishing a monitoring system for each CCP. 3) Submit the output following a specified format, including the group members' names

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    07_Task_Performance_1_-_ARG

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    The document provides instructions for a group task to create a Hazard Analysis and Critical Control Points (HACCP) plan for a local food establishment. The group must: 1) Select a food establishment, research its food handling processes, and avoid duplicating other groups' selections. 2) Draft the HACCP plan following Codex guidelines, including assembling a team, describing the product, identifying intended use, constructing process flows, confirming the on-site flow diagram, listing potential hazards and controls, determining critical control points, establishing limits for each CCP, and establishing a monitoring system for each CCP. 3) Submit the output following a specified format, including the group members' names

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    654 views1 page

    07 Task Performance 1 - ARG

    Uploaded by

    Jerico Santiago
    The document provides instructions for a group task to create a Hazard Analysis and Critical Control Points (HACCP) plan for a local food establishment. The group must: 1) Select a food establishment, research its food handling processes, and avoid duplicating other groups' selections. 2) Draft the HACCP plan following Codex guidelines, including assembling a team, describing the product, identifying intended use, constructing process flows, confirming the on-site flow diagram, listing potential hazards and controls, determining critical control points, establishing limits for each CCP, and establishing a monitoring system for each CCP. 3) Submit the output following a specified format, including the group members' names

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    TH2012

    TASK PERFORMANCE
    Instructions:
    1. Assign a leader to consolidate the group’s output. Make sure that tasks are divided to accomplish
    the following requirements successfully:
    o Select a food establishment within your locality. Research about their food handling processes
    and procedures that are useful in creating a Hazard Analysis and Critical Control Points (HACCP)
    plan.
    Note: Coordinate with other groups to avoid identical selection of establishments. These
    establishments should be different from the ones used in previous activities.
    o Create a draft of the HACCP plan following the Codex logic sequence. Use the following steps as
    guide:
    I. Assemble the HACCP team – identify key personnel that will serve as the HACCP team
    II. Describe the product – ingredients, processes, production environment, and layout
    III. Identify intended use – illustrate product supply/distribution chain
    IV. Construct flow diagram – identify three (3) process flows
    V. Confirm on-site flow diagram – verify identified process flows from step IV
    VI. List of all potential hazards and control measures – list and categorize hazards and
    control techniques/processes
    VII. Determine Critical Control Points (CCPs) – create a CCP decision tree
    VIII. Establish critical limits for each CCP – identify critical limits for each CCP
    IX. Establish a monitoring system for each CCP – identify monitoring procedures for each CCP
    X. Establish corrective actions – specify corrective actions needed
    2. Create your output following the format below and make sure to include your references:
     Paper size: Letter (8.5” x 11”)
     Spacing: Single
     Font style: Calibri
     Margin: 1” all sides
     Font size: 11 pt.
    3. The leader must submit the output via eLMS or MS Teams to your instructor on an agreed deadline.
    Make sure to include the names of group members as cover/first page of the Word file.
    4. In case there will be clarifications about your output, be prepared for an online question and answer
    activity to be scheduled by your instructor in Week 9. Make sure that the entire group will be
    available for the schedule.
    5. Your group output will be graded based on the following rubric:
    CRITERIA PERFORMANCE INDICATORS POINTS

    Output Content is complete and accurate; there is evidence of proper research conducted; it is
    70
    Content written clearly and logically.
    80 Printed output follows the specified format; content has proper referencing of information. 10
    points
    Collaboration Collaboration among the team members is evident in the output. 10
    20 points There was no complaint about a member’s inability to collaborate with the group. 10
    TOTAL 100

    07 Task Performance 1 - ARG *Property of STI


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