Conduct a survey of at least five food-service establishments. Find out if they have a HACCP plan. If they do, ask them how the plan helps them. Do they recommend that all food-service establishments use one? If they don't have one, do they use some other type of control for food safety?
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production
