A food preparation Lab was conducted on Tuesday October 4^th, 2016. The objectives of this lab were to prepare meals demonstrating correct food handling techniques as well as showing evidence of the students’ understanding of HACCP. This exercise facilitated the observation of the students’ ability to implement a HACCP plan using simple menus. The implementation of HACCP aids in the prevention of hazards and as such the students were able to successfully demonstrate the theory from the classroom in the form of a practical exercise in the lab. There were three separate items prepared:

• Cheese paste sandwiches
• Deli meat sandwiches
• Fruit/veggie smoothies