HACCP Case Study Assignment Objectives: Using hazard analysis critical control point (HACCP) to describe safety principles related to food, personnel and consumers (ACEND Required Element 6.1, KRDN 4.5). Approach: Read the HACCP case study below and answer the question. This assignment is worth 30 points. Well organized, thoughtful, accurate description of protocol that utilize appropriate technical terms where expected will earn point. Assuming you are the manager of a students dining service at a residential facility in this university. You have received complaints that: Two students of the residential facility have tested positive for salmonella infection. The common thing they both did during breakfast was a spread of a AppleJelly an apple jam product on their bread. The dining service served the bread with the breakfast that morning, but most ate it without the AppleJelly. Question You intend to set up a HACCP plan to prevent this ever occurring again. Describe the HACCP plan you will set up, and how you will apply it to prevent future similar food-borne illness.