FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Keep all areas of the facility clean and pest free
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Identify, tag, and repair faulty equipment within the facility
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Identify and control possible hazards throughout the flow of food
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Document and use the correct methods for purchasing and receiving food
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Detailed explanation-1: -The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence. However, ideal circumstances do not always prevail and deviations from established processes may occur.
Detailed explanation-2: -The main purpose of a HACCP program is to properly identify potential hazards in a food production business and set up appropriate controls to keep these potential hazards at acceptable levels. The program is applicable throughout the food chain process, from raw material production to finished product distribution.
Detailed explanation-3: -Hazard Analysis and Critical Control Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and the entire food chain.