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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Keeping HACCP plan document
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Hazard Analysis
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Critical Limits
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Critical Control Points
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Record keeping and Documentation
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Explanation:
Detailed explanation-1: -The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must: identify any hazards that must be avoided, removed or reduced. identify the critical control points ( CCPs )-the points when you need to prevent, remove or reduce a hazard in your work process.
Detailed explanation-2: -Recordkeeping is one of the 7 Principles of HACCP and its proper implementation is required to acquire HACCP certification. Accurate record keeping can help line managers and business owners keep track of the historical record of their food production processes and corrective actions implemented.
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