HLT 555 Environmental Health Full Course GCU
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5. Be brief.<br />
6. Support statements with evidence.<br />
7. Contain photos and text (voice and music are optional).<br />
8. Observe all copyright laws.<br />
You may use iMovie, iPhoto, Photostory for Windows, Windows MovieMaker,<br />
Adobe Premiere Elements, or Web 2.0 tools such as JayCut or Animoto.<br />
Post the PSHA to TeacherTube or SchoolTube. If you do not have an<br />
account, create one and post the PSHA.<br />
APA format is not required for the PSA, but solid academic writing is<br />
expected.<br />
This assignment uses a grading rubric. Instructors will be using the rubric to<br />
grade the assignment; therefore, students should review the rubric prior to<br />
beginning the assignment to become familiar with the assignment criteria and<br />
expectations for successful completion of the assignment.<br />
You are required to submit the report portion of this assignment to Turnitin.<br />
Refer to the directions in the Student Success Center. Only Word documents<br />
can be submitted to Turnitin.<br />
<strong>HLT</strong> <strong>555</strong> Week 7 Reducing the Risk of Foodborne Illnesses<br />
Details:<br />
The Hazard Analysis Critical Control Plan (HACCP) is a system used to<br />
reduce the risk of foodborne illnesses in the United States. Preventing<br />
problems from occurring is the paramount goal underlying any HACCP<br />
system. The principles employed in the development of HACCP plans meet<br />
the goal of preventing foodborne illnesses.<br />
In a PowerPoint presentation of 5-10 slides, describe the history and<br />
application of the HACCP system, addressing the following:<br />
1. Provide a brief history of HACCP.<br />
2. Describe the steps involved in the development and implementation of a<br />
HACCP plan.