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Develop and implement a food safety program
Activity: Develop HACCP for each activity
PurposeFor this task, students must food handling operations and processes and identify potential or existing food hazards.Role and participantsOperations ManagerAssume that you are the Operation Manager. You are responsible for making strategic decisions on establishing and monitoring risk control systems for food related hazards and as Feast of Flavours is a small restaurant you are also the food safety supervisor having completed the required training.
Tasks to be performedFrom the information gathered from the hazard analysis complete section 4 Hazard Analysis at Critical Control Points (HACCP) of the FSP by documenting:each activity and a description of the activity Get It Done Today!hazards identified for each activitycontrols and monitoring methods to be used for each hazardcorrective actions to be taken if each hazard occurslist the records to assist with monitoring and controlling the activitylist the support programs that will be used to guide food safety for each activity.
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Economics thesis undergrad 4th year paper to write. it should be about 22 pages in length, literature review, economic analysis and then data or cost benefit analysis.
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