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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identify, tag, and repair
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prevent food borne illness by controlling risks and hazard
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Correct methods for purchasing and researching foods
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None of the above
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Detailed explanation-1: -The primary purpose of a food safety management system is to ensure that proper food handling practices are established to control hazards and produce the safest products for consumers. An FSMS is established to reduce the likelihood of causing foodborne illness outbreaks.
Detailed explanation-2: -Hazard Analysis and Critical Control Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and the entire food chain.
Detailed explanation-3: -It is also known as Hazard Analysis and Critical Control Point (HACCP). The main purpose of the food safety management system is to prevent, eliminate or reduce the risks of foodborne illnesses. The system focuses on various aspects of food safety, including the handling, preparation and storage of food.