1. What does HACCP stand for, and why is this implemented as aplan in food service establishments?
2.What would be five prerequisites for food safety trainingprograms? How would you implement and assess this training?
3. What are some concepts that we can apply in the food servicearea to ensure that we, as employees, do not contaminate foods?Describe some preventative measures for customers to reduce therisk of food contamination (i.e., a buffet).
4. What would be some internal cooking temperatures that we shoulduse for foods, such as beef, pork, poultry, seafood, andproduce?
. Responses should be between 300 and 600 words for each set ofquestions. QUESTION TITLE :- What does HACCP stand for, and why is this implemented as a plan in food service