TH1708

TASK PERFORMANCE
Instructions:
1. Use the roles from the previous group activity as basis for the division of individual tasks. This is to
ensure that everyone has a part or task to do.
2. Work with your team to accomplish the following:
o Select a food establishment within your locality where you can observe and/or check their
procedures or processes.
Note: Coordinate with other groups to avoid identical selection of establishments. These
establishments should be different from the ones used in previous activities.
o Create a draft of a Hazard Analysis and Critical Control Point (HACCP) plan following the Codex
logic sequence. Use the following steps as guide:
I. Assemble the HACCP team – identify key personnel that will serve as the HACCP team
II. Describe the product – ingredients, processes, production environment, and layout
III. Identify intended use – illustrate product supply/distribution chain
IV. Construct flow diagram – identify three (3) process flows
V. Confirm on-site flow diagram – verify identified process flows from step IV
VI. List of all potential hazards and control measures – list and categorize hazards and control
techniques/processes
VII. Determine Critical Control Points (CCPs) – create a CCP decision tree
VIII. Establish critical limits for each CCP – identify critical limits for each CCP
IX. Establish a monitoring system for each CCP – identify monitoring procedures for each CCP
X. Establish corrective actions – specify corrective actions needed
Note: If unable to select an establishment due to some reasons (financial, geographical location,
or local CHED directives), research on the information needed can be done, provided, it produces
the same required output.
3. Print your output following the format below and make sure to include your references:
 Short bond paper (8.5” x 11”)
 Font Style: Calibri
 Font Size: 11 pt.
 Single Spacing
 Margin: 1” all sides
4. Create a PowerPoint presentation and present your output to the class next meeting (Week 9). A
maximum of 15 minutes will be given for your group presentation, including questioning.
Tips in Creating a PowerPoint Presentation
 Use minimal amount of texts with font size between 24-32 pt. [maximum of seven (7) lines per
slide is ideal].
 Use clear and appropriate images to support content.
 Cite all references/sources of pictures and texts used.
 Not everything in the printed output should be placed in the slides (avoid copy-pasted content).

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5. Your group will be graded based on the following rubric:

Earned
Criteria Description Points
Points
Required information is complete and accurate; there is an evident referencing
Content 40
of information included.
(Printed and
Images included are clear and understandable; visual aid is well-done, organized,
PowerPoint) 20
and is used to make the presentation more interesting and meaningful.
75 points
Written output created follows the correct format. 15
Delivery Reporter/s maintain/s confidence and good eye contact with the audience and
10
(Presentation) use/s clear, audible voice.
15 points Length of presentation is within the assigned time limit. 5
Teamwork
Participation among members is evident in the output. 10
10 points
TOTAL 100

6. Submit your output in a folder before your presentation. Include this document at the last part of your
printed output upon submission.

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