The HACCP (Hazard Analysis and Critical Control Points) is the key framework for reducing foodborne illnesses. Despite its many strengths, there are also weaknesses for its implementation within the food industry. Read the Module 6: Week 6 Learn article, “Global trends and research hotspots on HACCP and modern quality management systems in the food industry” regarding the barriers and benefits for implementation of the HACCP process to support your response for the following discussion prompt.
Detail barriers (at least 2) to implementing the HACCP plan. Please address at least 1 organizational challenge and at least 1 personnel challenge. What are strategies for addressing each of these barriers?
Please detail benefits (at least 2) to implementing the HACCP plan. How can these each of these benefits support the potential and perceived barriers of the HACCP implementation?
Lastly, if you were to find yourself in a career in foodservice or public health nutrition, how could implementing the HACCP be used in your vocation to serve others Christianly?
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