FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Hazards Associated with Cooking Chicken Products
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Hazard Analysis Critical Control Point
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Hazard Assessment Crisis Control Point
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Hazardous Animal Control Consideration Plan
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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: -Critical control point examples for biological hazards include thorough cooking, cold storage, hot holding, product formulation, and rapid cooling. Critical control point examples for chemical hazards include the degree of cooking, the addition of additives, and types of packaging.
Detailed explanation-3: -In brief, here are the 8 recommended critical control points you need to manage in your HACCP system.
Detailed explanation-4: -HACCP involves: looking closely at what you do in your business, what could go wrong and what risks there are to food safety. identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels.