food establishments in the United States, where compliance with a Hazard Analysis and Critical Control Points ("idACCP") approach would be required. HACCP refers to a management system in which food safety is addressed through the analysis and control of potential hazards from production, procurement a

guidelines regarding food storage, handling, and preparation and state sanitation standards, and identifying Hazard Analysis Critical Control Point (HACCP). Community Service • Volunteer Chef for Boomers and Beyond at St. Ignatius Loyola New York, New York • Volunteer Chef for St. Vincent de Paul