Answer the following questions to develop a HACCP plan for your project. Keep a copy of your HACCP plan in your record book or where you can review it periodically.

1. Identify potential hazards (critical control points) that could cause chemical or physical hazards in the food product from your project? Ex. Vaccination program

2. For each of the identified hazards, what are the critical limits for the hazard? Ex. Vaccines, needles, and syringes

3. Establish critical limits for each critical control point. Ex. Throw away vaccines that are out-dated

4. Explain how you will monitor each hazard. Ex. Once a month, check all medications to make sure still valid

5. Explain how you will take corrective action if there is a problem. Ex. Visit with my county educator, ag teacher, or veterinarian about the proper method for disposing of out-dated vaccines

6. Explain your record keeping system for each of the hazards. Ex. Keep an inventory sheet of all medications and indicate dates purchased and dates used or disposed.

7. How can you verify that your HACCP plan is working? Ex. Anyone can look at where medications are kept and everything is current and properly stored.