What does HACCP stand for, and why is this implemented as a plan in food service establishments? What would be five prerequisites for food safety training programs? How would you implement and assess this training? What are some concepts that we can apply in the food service area to ensure that we as employees do not contaminate foods? Describe some preventative measures for customers to reduce the risk of food contamination (i.e., a buffet). What would be some internal cooking temperatures that we should use for foods, such as beef, pork, poultry, seafood, and produce