Conduct a survey of at least five food-service establishments. Find out if they have a HACCP plan. If they do, ask them how the plan helps them. Do they recommend that all food-service establishments use one? If they don't have one, do they use some other type of control for food safety? Write a 250- to 300-word report of your findings and submit it to your instructor.

Assignment Guidelines
All written work should have no more than 3 grammar and spelling errors.

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is an advisory committee chartered under the U.S. Department of Agriculture (USDA) and comprised of participants from the USDA (Food Safety and Inspection Service), Department of Health and Human Services (U.S. Food and Drug Administration and the Centers for Disease Control and Prevention) the Department of Commerce (National Marine Fisheries Service), the Department of Defense (Office of the Army Surgeon General), academia, industry and state employees. NACMCF provides guidance and recommendations to the Secretary of Agriculture and the Secretary of Health and Human Services regarding the microbiological safety of foods.

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