PresentationFoodborne illness

HLT 555 Week 7 Reducing the Risk of Foodborne Illnesses

The brief asks why monitoring matters, and that question contains the answer to the whole assignment: HACCP prevents rather than inspects, and monitoring is how prevention works.

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Last reviewed · August 25, 2026

Written by

Maren Caldwell

MSN, RN, CNE

Medical-surgical nursing, pharmacology and NCLEX preparation

Reviewed by

Dr. Tessa Redmond

DNP, RN, CNE

Evidence-based practice and clinical education

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Assignment instructions
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Final review

Prevention versus inspection is the distinction to build on

The brief tells you the answer in its own framing: preventing problems from occurring is the paramount goal. Traditional food safety programmes inspect the end product and the premises, which detects a problem after it has happened and only in the sample examined. HACCP identifies the points in a process where a hazard can be controlled, sets a measurable limit at each, and monitors continuously, so a failure is caught while the food is still in the kitchen rather than after it reaches a customer. That is the advantage the third question is asking for, and it explains the answer to the fifth: monitoring is not a paperwork obligation attached to the system, it is the mechanism by which the system works at all. Answering the fifth question well therefore answers the third as well, which is a useful economy in a five-slide deck. The two questions are really one question asked twice.

Get the vocabulary exact, because these terms are frequently blurred and a presentation that blurs them cannot answer the deviation question. A critical control point is a step at which control can be applied to prevent, eliminate or reduce a hazard to an acceptable level; a critical limit is the measurable boundary separating safe from unsafe at that point, such as a cooking temperature held for a specified time; and a deviation is a measured breach of that limit, which triggers pre-defined corrective action on both the product and the process. Note that the corrective action has two halves, since holding the affected batch deals with the food and finding why the limit was breached deals with the recurrence. The history section is worth two slides rather than four, and its useful content is that the system came from a context where end-product testing was not an acceptable risk, which is precisely the argument for prevention.

Likely learning objectives

Contrast prevention with end-product inspection as the system's rationale.
Define critical control point, critical limit and deviation precisely.
Explain corrective action as addressing both product and process.
Connect monitoring to the system's preventive claim.

Assignment instructions

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Review every instruction before using the planning guidance that follows.

Details: The Hazard Analysis Critical Control Plan (HACCP) is a system used to reduce the risk of foodborne illnesses in the United States. Preventing problems from occurring is the paramount goal underlying any HACCP system. The principles employed in the development of HACCP plans meet the goal of preventing foodborne illnesses. In a PowerPoint presentation of 5-10 slides, describe the history and application of the HACCP system, addressing the following: Provide a brief history of HACCP. Describe the steps involved in the development and implementation of a HACCP plan. What are the advantages of using HACCP rather than traditional food safety programs in retail food establishments? Describe critical control points and critical limits as they are used in HACCP programs and what happens when there is a deviation. Why is monitoring an important step in the HACCP system? You are required to use a minimum of three additional references in preparing your presentation. APA format is not required, but solid academic writing is expected. HLT 555 Week 7 Reducing the Risk of Foodborne Illnesses This assignment uses a grading rubric. Instructors will be using the rubric to grade the assignment; therefore, students should review the rubric prior to beginning the assignment to become familiar with the assignment criteria and expectations for successful completion of the assignment. You are not required to submit this assignment to Turnitin, unless otherwise directed by your instructor. If so directed, refer to the directions in the Student Success Center. Only Word documents can be submitted to Turnitin.

Course-wide instructions that accompany this question

ADDITIONAL INSTRUCTIONS FOR THE CLASS Discussion Questions (DQ) Initial responses to the DQ should address all components of the questions asked, include a minimum of one scholarly source, and be at least 250 words. Successful responses are substantive (i.e., add something new to the discussion, engage others in the discussion, well-developed idea) and include at least one scholarly source. One or two sentence responses, simple statements of agreement or “good post,” and responses that are off-topic will not count as substantive. Substantive responses should be at least 150 words. I encourage you to incorporate the readings from the week (as applicable) into your responses. Weekly Participation Your initial responses to the mandatory DQ do not count toward participation and are graded separately. In addition to the DQ responses, you must post at least one reply to peers (or me) on three separate days, for a total of three replies. Participation posts do not require a scholarly source/citation (unless you cite someone else’s work). Part of your weekly participation includes viewing the weekly announcement and attesting to watching it in the comments. These announcements are made to ensure you understand everything that is due during the week. APA Format and Writing Quality Familiarize yourself with APA format and practice using it correctly. It is used for most writing assignments for your degree. Visit the Writing Center in the Student Success Center, under the Resources tab in LoudCloud for APA paper templates, citation examples, tips, etc. Points will be deducted for poor use of APA format or absence of APA format (if required). Cite all sources of information! When in doubt, cite the source. Paraphrasing also requires a citation. I highly recommend using the APA Publication Manual, 6th edition. Use of Direct Quotes I discourage overutilization of direct quotes in DQs and assignments at the Masters’ level and deduct points accordingly. As Masters’ level students, it is important that you be able to critically analyze and interpret information from journal articles and other resources. Simply restating someone else’s words does not demonstrate an understanding of the content or critical analysis of the content. It is best to paraphrase content and cite your source. LopesWrite Policy For assignments that need to be submitted to LopesWrite, please be sure you have received your report and Similarity Index (SI) percentage BEFORE you do a “final submit” to me. Once you have received your report, please review it. This report will show you grammatical, punctuation, and spelling errors that can easily be fixed. Take the extra few minutes to review instead of getting counted off for these mistakes. Review your similarities. Did you forget to cite something? Did you not paraphrase well enough? Is your paper made up of someone else’s thoughts more than your own? Visit the Writing Center in the Student Success Center, under the Resources tab in LoudCloud for tips on improving your paper and SI score. Late Policy The university’s policy on late assignments is 10% penalty PER DAY LATE. This also applies to late DQ replies. Please communicate with me if you anticipate having to submit an assignment late. I am happy to be flexible, with advance notice. We may be able to work out an extension based on extenuating circumstances. If you do not communicate with me before submitting an assignment late, the GCU late policy will be in effect. I do not accept assignments that are two or more weeks late unless we have worked out an extension. As per policy, no assignments are accepted after the last day of class. Any assignment submitted after midnight on the last day of class will not be accepted for grading. Communication Communication is so very important. There are multiple ways to communicate with me: Questions to Instructor Forum: This is a great place to ask course content or assignment questions. If you have a question, there is a good chance one of your peers does as well. This is a public forum for the class. Individual Forum: This is a private forum to ask me questions or send me messages. This will be checked at least once every 24 hours.

What the HACCP presentation requires

01A PowerPoint presentation of 5-10 slides.
02A brief history of HACCP.
03The steps involved in the development and implementation of a HACCP plan.
04The advantages of using HACCP rather than traditional food safety programmes in retail food establishments.
05A description of critical control points and critical limits, and what happens when there is a deviation.
06Why monitoring is an important step in the HACCP system.
07A minimum of three additional references.