FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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A HACCP Plan is a
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Plan to help prevent foodborne illnesses
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Plan to help identify food risks in your operation
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Plan to help control food operations in a way that keeps food safe
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All of the above
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Explanation:
Detailed explanation-1: -Hazard Analysis and Critical Control Point (HACCP) is the food safety system used for managing risks in the food industry.
Detailed explanation-2: -Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety strategy that is a systematic approach to the identification and assessment of the risk of hazards from a particular food or food production process or practice and the control of those hazards that are reasonably likely to occur.
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