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this is an in-service training program presented by nutrition care systems today's topic is hasip today's learning objectives are number one state what hasip means number two identify the seven principles of a hassle plan and every three identify appropriate temperature to prevent bacterial growth and potentially hazardous foods it stands for hazard analysis critical control points it's a food safety system that can identify and prevent food safety hazards such as physical chemical and biological and if these hazards are not identified controlled they can put consumers at risk for foodborne illness to ensure that has a plan is effective the plan has to be written specifically for each facility's menu take into account the facility's customers equipment production and operation and when you're developing a plan seven principles are used as an outline first you want to conduct the hazard analysis nests to identify hazards in the facility observe the complete path the food travels and sid


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