FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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4
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5
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7
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12
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14
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Detailed explanation-1: -Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
Detailed explanation-2: -HACCP consists of seven steps used to monitor food as it flows through the establishment, whether it be a food processing plant or foodservice operation. The seven steps of the HACCP system address the analysis and control of biological, chemical and physical hazards.
Detailed explanation-3: -Seven HACCP principles will be a part of your food safety plan, principles one to five are required, and principles six and seven are highly recommended: Identifying hazards, Accessing less risk.