Title: Reading
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Reading

(1/2)
Safety, Sanitation, and HACCP Principles & Application Guidelines

In this reading assignment, students will read and review safety and sanitation standards in chapter 2 of the On Cooking textbook. Students are asked to focus on understanding the importance of Hazard Analysis and Critical Control Points or HACCP in institutional foodservice operations and food manufacturing and processing practices. HACCP plans are considered critical to the success of a food processor. Food processors and manufactures are subject to federal regulations and inspections so having a HACCP plan in a necessary function in the food processing and manufacturing industries. At the FDA website students are asked to read HACCP Principles and Application Guidelines and consider the factors involved in developing a HACCP plan for various food service operations. Additionally, students will read a USDA organic certification fact sheet. This allows students to gain a greater perspective on the USDA organic regulations that allow for the sale of organic food products. The regulations are overseen by the USDA National Organic Program with substantial input from its citizen advisory board and the public.

Click here to access the HACCP Principles & Application Guidelines webpage on the U.S. Food and Drug Administration website.

Click here to access the article What is Organic Certification? from the U.S. Department of Agriculture.