FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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It is a preventive food quality management system.
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HACCP
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Hazard Analysis
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Sanitation
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GMP
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Explanation:
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: -FSMS Hazard Analysis Definitions: Critical Control Point (CCP) – A step at which control can be applied and which is essential to prevention or elimination of food safety hazards or reduction of that hazard to an acceptable level. Examples include cooking, mixing, transporting, and storing.
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