FOOD TECHNOLOGY

Detailed explanation-1: -Risk analysis provides information on hazards in food to be linked directly to data on the risk to human health and to improve the food safety decision-making process.

Detailed explanation-2: -HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards. HACCP Plan: The written document which is based upon the principles of HACCP and which delineates the procedures to be followed.

Detailed explanation-3: -In determining whether there is a “risk” posed to humans from exposure to a specific hazard through food, there must be a consideration of the likelihood of consumption and the nature or severity of the adverse health effect posed by a certain hazard if consumed.

Detailed explanation-4: -A risk assessment of a food or ingredient includes hazard identification and characterisation, exposure assessment and risk characterisation. This leads up to a decision on whether any legal measures should be taken in order to prevent harm by this food or ingredient.

Detailed explanation-5: -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.