FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Montoring
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Verification
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Hazard analysis
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Record keeping
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Detailed explanation-1: -In the parlance of HACCP, temperature is considered a “critical control limit, ‘’ or CCL, which is used to measure food at certain “critical control points” or CCPs. Cooking, for example, can be considered a critical control point, and the internal temperature to which food must be cooked is a critical control limit.
Detailed explanation-2: -The process of verification involves taking sufficient steps to ensure that the procedures set out in the HACCP plan are working in practice and in particular that the critical limits are sufficient to ensure that the identified hazards are controlled at critical control points.
Detailed explanation-3: -These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.