FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Identify corrective actions
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Conduct a hazard analysis
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Establish monitoring procedures
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Determine critical control points
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Detailed explanation-1: -Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures.
Detailed explanation-2: -Explanation: Hazard identification is the first stage of risk assessment.
Detailed explanation-3: -1. Conduct a hazard analysis. The first step in any Food Safety Plan (or HACCP Plan) is to identify all possible food safety hazards that could occur in your business.
Detailed explanation-4: -Write a hazard description for each hazard. MyHACCP will invite you to write a brief description for each of the hazards that you identified in Principle 1.1. Provide a severity score for each hazard. Provide a likelihood score for each hazard. Determine your significant score.