Hello IFSQN! I am unsure if this type of post is fully allowed, but I thought I would try the community first! I was wondering if this community of great industry professionals could potentially help me out! I have a weekly assignment where I am looking to "interview" (just ask some very generic questions, nothing too in depth about process or procedure) someone who has experience using CARVER shock and ALERT within their FSMS (if you only use one, that is fine; the assignment just requires both to be discussed). The assignment would require for me to briefly detail a description of the facility, and give at least 2 examples of how both CARVER and ALERT (totaling 4 examples) are used as food protection systems within a facility's FSMS. I would also be looking for your brief professional opinion of how these examples have both strengths and weakness so that I could further analyze based on my comprehension of the system. If you are willing, please feel free to message me, or send me an email via xxxxxxx The questions could be answered via e-mail, or organized for other means!
Johnson & Wales University
FOOD5001- Intro to Food Safety Systems: This course provides the students with the voluntary and regulatory frameworks that exist to support a safe domestic food supply. Students explore food safety systems that address the biological, chemical and physical hazards as they relate to various aspects of the food industry. In this course students are presented with an overview of food safety systems and practical approaches at the retail level. Students dissect the complex challenges in today’s food supply chain. Students are introduced to a variety of quality assurance programs as well as discuss global food safety initiatives.
For this week’s assignment, search for articles, videos, etc. that explain how a facility or restaurant has used CARVER or ALERT, focusing on when these systems were warranted for use. Then, create a 10-minute presentation that includes:
- A description of your chosen facility/restaurant
- A detailed description of when your facility/restaurant has used each method. Include at least two examples of each method, for a total of at least four examples.
- Strengths and weaknesses of each example
- What parts of each process did they miss, if any?
- Details on how they could improve their use of each method
Edited by Jacob Timperley, 10 February 2021 - 09:43 PM.