FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Detailed explanation-2: -A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process.
Detailed explanation-3: -Hazard Analysis and Critical Control Point (HACCP) is the food safety system used for managing risks in the food industry.
Detailed explanation-4: -In brief, here are the 8 recommended critical control points you need to manage in your HACCP system.