Tamara Martinez

NFSC 430: Foodservice Procurement and Management

Skill Area: Foodservice Procurement and Management

Assignment Title: Application of HACCP

What I learned: This assignment allowed me to utilize HACCP skills throughout the foodservice process.  HACCP begins, long before purchasing the product, and includes Good Agricultural Practices and Good Manufacturing Practices for food safety. This assignment included the purchasing of raw chicken, storing, monitoring, cooking, and serving.  

Reflection to assignment: HACCP is close to my heart as I have experienced food poisoning from a restaurant.  As unpleasant as the food poisoning was, it certainly made learning the steps for HACCP more relevant and personal.  I appreciate, support, and require food safety as much as I can control the process. 

Relevance to the profession:  As stated above, my affinity for HACCP luckily runs in the same circle as my professional career choice.  Food safety from beginning to end is most relevant for anything to do with food and nutrition.  Also, having the ability to teach these skills to potential employees, coworkers, and family members for food safety is a much needed skill.