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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Establish critical limits
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Establish corrective actions
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Conduct a hazardous analysis
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Verify that system is working correctly
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Detailed explanation-1: -Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures.
Detailed explanation-2: -Conduct a hazardous analysis. Determine Critical Control Points (CCP’s) Establish Critical Limits. Establish Monitoring Procedures. Establish Corrective Actions. Establish verification procedures. Establish record-keeping and documentation procedures.
Detailed explanation-3: -Action item 1: Collect existing information about workplace hazards. Action item 2: Inspect the workplace for safety hazards. Action item 3: Identify health hazards. Action item 4: Conduct incident investigations. Action item 5: Identify hazards associated with emergency and nonroutine situations. More items