FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which is NOT one of the hazards we are concerned about within HACCP?
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Biological
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Physical
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Environmental
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Chemical
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Regulatory
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Explanation:
Detailed explanation-1: -HACCP (Hazard Analysis Critical Control Points) is a science-based process control system aimed at prevention of food safety hazards.
Detailed explanation-2: -All hazards are assessed and categorized into three groups: biological, chemical and physical hazards.
Detailed explanation-3: -THE THREE HAZARDS TO FOOD There are three types of hazards to food. They are • biological, chemical • physical.
There is 1 question to complete.