FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
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Determining if the HACCP plan is working as intended
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Verification
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Critical Limits
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Hazard Analysis
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Record keeping and documentation
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Explanation:
Detailed explanation-1: -Principle number 6 of HACCP is verification. Verification is a check in the system to assure that the controls are using the best scientific approach and that the procedures defined by the HACCP plan are being followed.
Detailed explanation-2: -Validation is the process of demonstrating that the HACCP system as designed can adequately control identified hazards to produce a safe product. There are two distinct elements to validation: The scientific or technical justification or documented basis for the system.
There is 1 question to complete.