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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Which of the following is the first HACCP principle?
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Identify corrective actions
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Conduct a hazard analysis
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Verify that the system works
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Determine critical control points
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Explanation:
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: -1. Identify the specific tasks that must be completed to reach your project goals. 2. Determine if there are hazards associated with completing these tasks.
Detailed explanation-3: -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.
There is 1 question to complete.