FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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store
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give heat
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receive raw materials
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metal detector
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Detailed explanation-1: -CCP’s are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks. Examples of critical control points include: cooking, cooling, re-heating, holding.
Detailed explanation-2: -Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels. Examples of CCPs may include: thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants.
Detailed explanation-3: -These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.