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 faulty equipment within the facility
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Keep all areas of the facility clean and pest free
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Document and use the correct methods for purchasing and receiving food
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Identify and control possible hazards throughout the flow of food
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Detailed explanation-1: -The main purpose of a HACCP program is to properly identify potential hazards in a food production business and set up appropriate controls to keep these potential hazards at acceptable levels. The program is applicable throughout the food chain process, from raw material production to finished product distribution.
Detailed explanation-2: -HACCP is a food safety system designed to identify and control hazards * that may occur in the food production process. The HACCP approach focuses on preventing potential problems that are critical to food safety known as ‘critical control points’ (CCP) through monitoring and controlling each step of the process.
Detailed explanation-3: -Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.